Throw Back Thursday ~ No Bake Cake Batter Truffles

Throw Back Thursday ~ No Bake Cake Batter Truffles is a dessert that serves 24. For $1.91 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 204 calories, 1g of protein, and 5g of fat. If you have unsalted butter, salt, white sugar, and a few other ingredients on hand, you can make it. 408 people have tried and liked this recipe. It is brought to you by Who Needs a Cape. From preparation to the plate, this recipe takes around 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Throw Back Thursday ~ Shamrock No Bake Cake Truffles, Throw Back Thursday ~ Cake Mix Cherry Cobbler, and Throw Back Thursday ~ Broccoli Casserole.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.Using a pop stick, dip truffles into melted almond bark and gently twirl around to remove excess coating. Place truffle back on cookie sheet and top with sprinkles. Repeat with remaining balls until finished.Chill truffles in the refrigerator until ready to serve.Makes approximately 24–30 truffles.

 

Step by step:

1. For the truffles: Beat together butter and sugar using an electric mixer until combined.

2. Add cake mix, flour, salt, and vanilla and mix thoroughly.

3. Add 3–4 tbsp. of milk (I used

4. if needed to make a dough consistency.

5. Mix in sprinkles by hand.

6. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.Using a pop stick, dip truffles into melted almond bark and gently twirl around to remove excess coating.

7. Place truffle back on cookie sheet and top with sprinkles. Repeat with remaining balls until finished.Chill truffles in the refrigerator until ready to serve.Makes approximately 24–30 truffles.

Nutrition Information:

covered percent of daily need