Pumpkin Cake Truffles with White Chocolate and Walnuts
Need a dairy free hor d'oeuvre? Pumpkin Cake Truffles with White Chocolate and Walnuts could be a great recipe to try. For $1.15 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 25. One serving contains 374 calories, 6g of protein, and 27g of fat. 185 people found this recipe to be flavorful and satisfying. A mixture of water, oil, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Comfort of Cooking. With a spoonacular score of 49%, this dish is good. Try Pumpkin Roll White Chocolate Cake, White Chocolate Chip Pumpkin Cake for #PumpkinWeek, and White Chocolate Ribbon Pumpkin Cake With Maple Glaze for similar recipes.
Servings: 25
Ingredients:
1 (14 ounce) package white chocolate-flavored candy melts
1 1/2 teaspoons cinnamon, ground
3 eggs
1 teaspoon ground ginger
1/2 cup oil
1 cup pumpkin puree
1 teaspoon pure vanilla extract
1 package (4-serving size) vanilla instant pudding mix
Chopped walnuts, optional
1/2 cup water
1 package (18 1/4 ounces) spiced cake mix
1 teaspoon cloves, ground
Equipment:
hand mixer
baking pan
bowl
oven
baking sheet
double boiler
microwave
toothpicks
wax paper
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350°F. Beat all ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended, then pour into greased and floured 13 x 9-inch baking pan. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.Line two large baking sheets with wax paper and set aside. Scoop out small mounds of cake with your hands and roll into small dumpling-sized balls, then place on the baking sheets.Melt the candy melts according to the package instructions, either in the microwave or a double boiler. Coat each cake truffle evenly in the candy coating and space evenly on the baking sheet, sprinkling with walnuts immediately, if desired.Allow cake truffles to harden in the refrigerator at least 30 minutes, or overnight.Enjoy!
Step by step:
1. Preheat oven to 350°F. Beat all ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended, then pour into greased and floured 13 x 9-inch baking pan.
2. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.Line two large baking sheets with wax paper and set aside. Scoop out small mounds of cake with your hands and roll into small dumpling-sized balls, then place on the baking sheets.Melt the candy melts according to the package instructions, either in the microwave or a double boiler. Coat each cake truffle evenly in the candy coating and space evenly on the baking sheet, sprinkling with walnuts immediately, if desired.Allow cake truffles to harden in the refrigerator at least 30 minutes, or overnight.Enjoy!
Nutrition Information:
covered percent of daily need
