No Bake Cake Batter Truffles

This past Friday, my friend Jen had a Tupperware party at her apartment! I wanted to bring a sweet treat but didn't have enough time to bake, so I decided to try out this cake batter truffle recipe from The Girl Who Ate Everything. Being a a huge fan of anything cake batter flavored, I knew I would absolutely love these, and I was right! They turned out delicious and were a huge hit at the party. The centers are basically raw cake batter (without the egg of course) and taste soooo darn good! I dipped half in white chocolate and half in milk chocolate so all palettes would be pleased, but you could choose just one if you wanted. :)

No Bake Cake Batter Truffles 

adapted from The Girl Who Ate Everything

Makes 60-70 truffles (I doubled her recipe to have a ton of leftovers!)

For the truffles...

• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 3 cups flour
• 2 cups yellow cake mix
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 7 tablespoons milk
• 4 tablespoons rainbow sprinkles

1. In the bowl of your standing mixer, beat butter and sugar together until light and fluffy.
2. Add cake mix, flour, salt and vanilla extract and let mix until well combined.
3. Add the milk until well incorporated.
4. Reduce mixer speed to "stir" and stir in the rainbow sprinkles.
5. Roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper.
6. Chill balls in the fridge for 15 minutes.

For the coating...

• 16 ounces white chocolate chips (the recipe called for almond bark but I could not find this...the white chocolate chips tasted fantastic!)
• 16 ounces milk chocolate chips
• 8 tablespoons yellow cake mix
• rainbow sprinkles for decoration

1. Separate the white chocolate chips in one bowl and the milk chips in another.
2. Melt chips in the microwave in 30 second intervals, stirring between each, until fully melted.
3. Once melted, quickly stir 4 tablespoons of cake mix into the white chocolate and 4 tablespoons into the milk chocolate.
4. Using a fork, dip the truffles into the melted chocolates and use a spoon to scoop up some chocolate and pour it over the balls make sure they are fully covered on all sides. 
5. Place truffles back on the parchment lined cookie sheets and top with sprinkles before they harden.
6. Stick them in the fridge for 15-20 minutes to firm up before taking them with you!