Cake Batter Truffles

Let's be honest, the best part about making a cake is licking the cake batter beaters. A guilty pleasure I'm sure I share with many. These sweet little truffles are a cake batter lovers fantasy and the perfect addition to any party. (They are equally enjoyable on a quiet Sunday afternoon at home sitting on your butt enjoying a Kardashian marathon... just sayin')

Cake Batter Truffles

Recipe from: The Girl Who Ate Everything

(with a few small changes made by yours truly)

Truffles:

(makes 24-30 truffles)

1/2 cup butter, softened

1/2 cup white sugar

1 tsp vanilla

1 1/2 cups yellow cake mix

1 cup flour

1/8 tsp salt

3 Tbs milk

2 Tbs candy sprinkles

Truffle Coating:

16 oz almond bark (8 squares)

sprinkles

Directions:

Using a mixer, combine softened butter, sugar and vanilla. Add cake mix, flour and salt. Add 1 Tbs of milk at a time until dough consistency forms. Mix in sprinkles until just combined. Roll dough into 1 inch balls and place on a lined cookie sheet. Chill balls in the fridge for 1 hour or freeze for 15 minutes to firm up.

In a glass bowl, melt almond bark in the microwave in 30 second intervals until smooth and melted. Using a fork or wooden skewer, dip truffles into almond bark. Shake off any excess almond bark before placing truffle back on a baking sheet lined with parchment paper. Immediately cover with sprinkles before almond bark cools.

Store truffles in the fridge until ready to serve.