7 pm: 51°FSunny

9 pm: 46°FClear

11 pm: 41°FClear

1 am: 38°FClear

More Weather

Cake Truffles perfect for small helping hands

Aug. 01, 2013 @ 12:00 AM

Truffles have always been a chic little dessert I only dreamed of making.

I've seen countless mouth-watering images of beautifully displayed, chocolate-coated balls that I always assumed were too fussy for me to even attempt to make. Martha Stewart makes it all look so easy. And she, of course, is exactly who I imagine eating them with her pinky finger straight up in the air as she takes a micro-mini bite.

I mean, between melting the chocolate and rolling the balls, which I can never get to be the same size no matter if I try my absolute darnedest, just thinking about the steps in my head would wear me out and talk me right out of even attempting my hand at such a delicate treat.

The name itself, "truffle," sounds a lot like ruffle, as in, ruffle my feathers. And, true to my thoughts, because I have good instincts about such things, it was a fussy little recipe to visit upon myself.

However, I saw this recipe and thought it seemed as easy as pie to conquer simply because it's made with a store-bought cake mix. How hard can that be? But no matter the simplicity of the ingredients, one still must roll out the mix into little bite-sized balls. And that turned out to be an impossibility for me. I can hardly imagine ol' Martha would ever consider golf ball sized truffles to be appealing by any stretch of the imagination.

Suffice it to say, even though this is an easier truffle recipe than ones I am used to seeing, it's still a bit fussy to make. If you have children, this is an answer if you're looking for something for little hands that love to help.


11/2 cup flour

1 cup yellow cake mix

1/2 cup butter

1 tsp. vanilla

1/8 tsp. salt

3 - 4 T. milk

Truffle coating

16 oz. (8 squares) melted almond bark

4 T. yellow cake mix

Mix together the first 3 ingredients with a mixture. Add in the vanilla, salt and milk until a consistency forms enough to make balls.

Refrigerate balls for 15 minutes.

While they set, melt the bark in the microwave in 30-second intervals, stirring each time until melted. Whisk in the cake mix.

With a fork, dip refrigerated balls into melted chocolate and place on a parchment lined cookie sheet. Top with sprinkles or shaved chocolate. Refrigerate. Serve when sets.

Janet McCormick is the author of "10-Minute Meals" and owner of Let's Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.