Red Velvet Cake Truffles (3-ingredients)

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:   www.inspirationapron.com

Ingredients:

• (1) prepared red velvet cake (I used Duncan Hines Perfectly Moist Red Velvet cake mix or you can buy a premade red velvet cake in the bakery section of the grocery store.)
• 1 16oz can of Pillsbury cream cheese frosing
• 11oz Ghirardelli premium baking classic white chips (trust me…you WANT to use Ghirardelli!)

Optional decorations: heart-shaped sprinkles, red or pink food coloring plus extra white chocolate chips, melted.

Note: If you buy a premade cake with cream cheese icing, you can just smash and crumble that up in the bowl, negating the need for a can of icing also.)

Instructions:

Prepare cake as directed on box instructions and let cool completely.

What size pan should I bake the cake in? You can bake the cake in whatever size pan you want. I used two 8x8 pans, but you can easily use a 13x9 pan. Just make sure you grease and flour whatever pan(s) you decide to use for easy removal. (If you forget, no biggie-just scrape out the cake, it’s going to get crumbled up anyway!)

Next step: Destroy the cake!

In a large bowl, crumble the cake with clean hands (or use a fork to scrape cake from pan into small pieces.) Add cream cheese frosting and stir (or mix with clean hands) until evenly distributed and a moist doughy mixture is formed.

Next, scoop out whatever size cake ball you want to make. I used a 1/2 tablespoon to scoop mine out so they would be almost even in size.

Working one at a time, roll into ball in-between hands and place on a baking sheet lined with waxed paper. Place in refrigerator to chill for at least 15 minutes.

How to cover cake ball truffles in chocolate:

Melt white chocolate according to package directions, either on stovetop or in microwave. (I chose to melt using to half power microwave method) until a smooth and thin consistency was reached.

Set up your ball-dipping station by preparing a rack (or sheet pan) with waxed paper to place covered balls on. Have your melted chocolate in a shallow bowl, lay out the cake balls and if you are using sprinkles, have them ready.

To dip cake balls: Use a thin pronged fork (or chocolate dipper) to dip cake balls in, one at a time, laying on waxed paper immediately afterwards. Tip: I usually dip about 3 or 4, then sprinkle with hearts, then start the process again, but if you are using pink chocolate drizzle, you can wait until after drizzling before sprinkling hearts on.

To make optional pink drizzle: Melt 1/2 cup white chocolate chips, according to package directions, then add color with 1 drop red food gel (not too much or the chocolate will seize up) or use 1/4 tsp food color powder. Add to a small plastic baggie and squeeze out in a quick motion for the drizzle (or use a fork or spoon.)

Red velvet cake truffles will set at room temperature within 20-25 minutes, but to speed the process you can place in the refrigerator for 5-10 minutes.

How to store red velvet cake truffles:

After red velvet cake truffles are set, you can store in an airtight container or baggie in the fridge for up to one week.

To freeze: Double-wrap truffles in plastic wrap and add to a freezer baggie or air-tight container. Red velvet cake truffles last for up to 3 months in the freezer.