From CONAGRA FOODS
Featured Products: PAM, DUNCAN HINES
Makes 30 truffles
Crumbled white cake, vanilla frosting and ALL the sprinkles make for a rich, fudgy birthday cake truffle that looks like a party…all in one bite!
PAM Original No-Stick Cooking Spray
1 pkg (15.25 oz each) DUNCAN HINES Classic White Cake Mix
1 cup water
3 large egg whites
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup rainbow sprinkles, plus more for decorating
3/4 container (16 oz each) DUNCAN HINES Classic Vanilla Creamy Home-Style Frosting
2 pkgs (12 oz each) white baking chips
4 teaspoons vegetable oil, divided
1.Preheat oven to 350 degrees. Spray a 9” x13” pan with cooking spray.
2.Beat cake mix, water, egg whites, oil and vanilla in a large bowl with an electric mixer at low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour batter into pan.
3.Bake 23 to 28 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack.
4.Line a baking sheet with waxed paper. Break off large chunks of cake and crumble them into a large bowl to make a fine crumb. Stir in 1/2-cup sprinkles and 3/4 container of frosting until well blended. Stir in more frosting if needed to incorporate all cake crumbs. Scoop 2-tablespoon portions, roll into balls and place on sheet pan. Freeze until solid, about 30 minutes.
5.In a medium microwave-safe bowl, combine one bag white chocolate morsels and 2 teaspoons oil. Microwave 30 seconds. Stir and continue microwaving in 15-second increments until melted; stir until smooth.
6.Remove half of cake truffles from freezer. Roll each to form a sphere, if needed. Use a spoon to dip truffles and coat completely. Lift truffles with a fork and tap fork lightly against the side of the bowl to remove excess coating. Place on waxed paper to set. Immediately decorate with sprinkles.
7.Wash and dry medium microwave-safe bowl. Repeat steps 5 and 6 with second bag of white chocolate morsels and remaining cake truffles. Keep birthday cake truffles refrigerated until ready to serve.
Get the kids involved with crumbling the cake, forming the balls, and decorating the dipped truffles with sprinkles.
Watch white chocolate carefully during heating. If it gets overheated, it will seize and turn tough and crumbly.
Find this recipe and more holiday treats at readyseteat.com