Cake Mix Truffles

These little truffles taste just like funfetti cake dipped in white chocolate! Could it get any better than that! As soon as I saw this recipe on The Girl Who Ate Everything, I knew I had to make them immediately. No time for messing around. Reminded me of the sugar cookie truffles I made a few months ago. The people who come up with these concoctions are geniuses! Maybe some day (far in the future) I will be able to dream up a fun and creative recipe rather than follow a recipe word for word like I do now.

They even have the signature sprinkles like funfetti!

1/2 cup softened butter
1/2 cup granulated sugar
1 cup yellow cake mix
1 1/2 cups all-purpose flour
1 teaspoon vanilla
3-4 tablespoons milk
3 tablespoons sprinkles

truffle coating:
16 ounces almond bark
1 tablespoon shortening
4 tablespoons yellow cake mix
sprinkles, for decorating

Using an electric mixer, beat butter and sugar until combined. Add cake mix, flour, and vanilla until mixed thoroughly. Stir in 3 tablespoons of milk, or more if needed, to make a dough consistency. Mix in sprinkles. Shape dough into one inch balls and place on wax paper lined cookie sheet. Chill the balls in the refrigerator for about 15 minutes.

While the dough balls are chilling, melt the almond bark and shortening in a microwave safe bowl at 30 second intervals until completely melted. Immediate mix in cake mix and stir until smooth. Using a fork, dip the dough balls in the almond bark. Shake off the excess almond bark by tapping the bottom of the fork on the side of the bowl. Place the truffles back on the wax paper lined cookie sheet and top with sprinkles. Dip remaining dough balls. Allow to sit at room temperature for about an hour until almond bark has hardened. Store in the refrigerator until ready to serve.