Cake Truffles, a New Spin on Eating Cake.

So your looking for something new to try for the holidays. These cake truffle take little ingredients, but make a huge impact on your friends and family. I know, I couldn't keep them on the cookie sheets as fast as they were being stolen and they hadn't even been coated with the yummy chocolate yet.

You can use a boxed cake mix or make your own cake from scratch. Both work wonderfully with this recipe. Same goes for the icing; canned or made from scratch.

The simple ingredients are:

1) Your favorite cake mix (and the needed eggs, water, oil to make it if it is a box mix)

2) The accompanied icing

3) Chocolate or Almond Bark (to melt for dipping)

To make the Cake Truffles:

Step One: Make your cake according to directions, bake, once done set aside to cool for.        Once cool you will want to crumble the entire cake then mix it in with the frosting. Mixing with the hands work best, do not use a mixer to mix this as you want it to have a slight crumble texture to it.     .

Step Two: Since your hands are messy, go ahead and grab some mix, rolling it into a ball. I start with about a 1 inch ball, but you can do any size you choose to do. A good way to determine the size you want would be the bite method, do you want your truffle gone in one bite or two bites? Thats how I determine the size of mine.

Step Three: Once you have rolled all the cake mixture, you will want to place the balls on pans or plates that will fit into your freezer. I freeze mine for no less then 4 hours. It is at this point that you will insert toothpicks as well for dipping into the chocolate.

I decided to start off by trying three different kinds of cake; 1) Strawberry Cake dipped in White Chocolate, 2) Fudge Cake dipped in a Mint Chocolate ( I used regular baking chocolate and added a few drops of mint to give it that wonderful taste I so love), and 3) White Cake dipped in Regular Chocolate. You can get very creative with these truffles, that's how easy they are.

Step Four: Melt the chocolate for dipping during the last few minutes of the freezing process, you can do this by placing it over a double boiler, in the microwave, or directly on top of the stove. I, personally prefer the double boiler, but you can use any method that is comfortable for you.

Step Five: Once you have the chocolate smooth and creamy, take out a batch of truffles, (5-10 at a time so that they don't un-thaw before dipping). Line cookie sheets with wax paper and start dipping. Hold the top of the tooth pick, placing them all the way down in the chocolate till the truffle is completely covered. Pull up,  shaking gently to remove the excess chocolate. Place on cookie sheet, pull out tooth pick and gently use the tooth pick to cover the hole you created, repeat till all truffles are dipped in their appropriate chocolate.

Place in fridge so that the chocolate may harden. You can store the truffles in the fridge in a tightly covered container for up to 2 weeks.

Great as a Dessert, gift for a friend, or to simply enjoy with your coffee.

Makes 40-50 depending on the size of your truffles.