Cake Truffles

Ingredients

• 1 (18 1/4 ounce) box cake mix (any flavor)

• 1 (16 ounce) can cream cheese frosting

• 1 (1 1/2 lb) package chocolate bark
• wax paper
• candy sprinkles, to decorate (optional)
• chocolate chips, melted, to decorate (optional)

Directions

1. 1

   Cook the cake as directed on the box for a 13 X 9 cake.

2. 2

   After the cake is cooked and cooled completely, crumble into a large bowl. Mix thoroughly with the can of cream cheese frosting.

3. 3

   Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet (this WILL be super messy).

4. 4

   Chill for several hours (you can speed this up by putting in the freezer).

5. 5

   Melt chocolate in the microwave per directions on package.

6. 6

   Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.).

7. 7

   Decorate as desired.

8. 8

   NOTES: First, if using sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up. Second, I chilled my cake truffles in the refrigerator overnight (for step 4), and they were easy to work with. Third, I used a 1 lb. bag of light blue candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or the 1 lb. 8oz. candy bark available at most grocery stores). Finally, the recipe says it makes 40-50 cake truffles, but I got 88 (I must've rolled them smaller).