Pound Cake Truffles


These watermelon seeds are safe to eat! Haha I love making truffles. Mostly Oreo and sometimes other types of cookies crushed up into little balls of goodness. I rarely make cake balls, however. They usually call for a box of cake mix to simplify the process which is cooked and then crumbled up with some frosting. Since I am not a big fan of boxed cake mix I thought I would make it a step easier and pick up some loaves of Sara Lee butter pound cake for the cake base WHICH I LOVE. You certainly don't have to make them resemble a watermelon, but who could resist these adorable summertime bites! They are one in a melon.



For frosting -

6 TB unsalted butter (room temp)

1-1/2 cups powdered sugar

1 teaspoon vanilla

2 teaspoons milk


1. In an electric mixer, beat butter and sugar.

2. Add vanilla and milk, continue beating until smooth.

3. Leave the frosting in the electric mixer for the next step.


For truffles -

2 - 16 oz Sara Lee all butter pound cake loaves (thawed)

1/4 - 1/2 cup mini chocolate chips (depending on how chocolaty you like it)

pink food coloring gel

16-24 oz green Wilton chocolate melts

toothpicks


1. Break up cake loaves and add to electric mixer.

2. Beat until mixture starts to form a ball. Add your food coloring in this step until you reach your desired shade of watermelon. Make sure to scrape the sides of the bowl a few times to get any frosting sticking to the sides.

3. Stir in chocolate chips until evenly distributed.

4. Roll pound cake mixture into balls. I use a small cookie scoop so all of them are the same size. Place on a cookie sheet or small tray.

5. Put a toothpick in the center of each ball and freeze for 1 hour.

6. Melt the chocolate according to package directions stirring frequently. Do not microwave too long or chocolate will be too thick to dip.

7. Twist each ball off frozen cookie sheet. Do not grab it by toothpick or it will come out of the ball.

8. Dip the balls in the chocolate completely. Tap to remove excess chocolate and scrape the bottom of the ball on the side of bowl. Place on parchment paper to harden (about 1-2 minutes).

9. Spin the toothpicks out once chocolate begins to harden.

10. Cover any toothpick holes by dabbing more chocolate on the top of each ball.

11. Store in refrigerator in airtight container for up to a week.

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