Red Velvet Cake Truffles

To kick-start the holiday baking season, I’m sharing a recipe I found..where else..but Pinterest. (Pin is here.) (And you can follow my boards on Pinterest here.) These Truffles are AMAZING. Probably the best things about these lil guys is 1) they’re totally versatile. You really can use any kind of cake flavor (next up for me  is carrot cake) and flavor of almond bark that you want. And 2) I used blue food coloring because the recipe I found was from Tiffany’s and they made theirs Tiffany blue. And for some reason my husband was convinced they would taste better if they were Tiffany blue. But the truth is, you can mix any kind of food coloring and make these whatever you want. They’d be great for tailgating, graduations and holidays. The only downside to these is that they’re pretty time-consuming because you have to bake the cake and then let it completely cool. But you can do them in stages so that it doesn’t consume all your time at once.

Here’s what you’ll need:

1 Box Red Velvet Cake Mix (and the ingredients it states on the box you’ll need to make the cake)

1 1/2 c. Cream Cheese Frosting

1 Package White Almond Bark

Food Coloring (optional)

Parchment or Wax Paper

Here’s What You Do:

Cook Cake according to Box and let it cool completely. (For a low-fat Recipe I substituted the suggested ingredients on the box with 12oz. diet soda. this can be tailored to your cake flavor too. Example: White Cake with Diet Orange Soda)

 

Once Cooled, crumble into a large bowl.

 

Throughly mix in Cream Cheese Frosting.

Once mixed, Roll mixture into balls and set on wax paper on top of a cookie sheet. I used my hands…so it got pretty messy.

 

Now they need to chill for several hours. (I froze mine for 2 hours)

Melt Almond Bark on Stove (If for some reason you have a fondue pot lying around that you might have gotten as a wedding gift and have never used *a-hem* this would work best because it keeps the bark at a constant temperature.)

(This is also where you would add the food coloring if you wish to do so.)

 

Once Almond Bark is melted, Roll balls in the almond bark until covered and lay on parchment or wax paper until cooled. (I just dropped mine in and then fished them out with a fork.)

 

Once cooled you can pack them up and take them with you or let them refrigerate until ready to eat or be served.

Easy Peasy, Right? Like I said, the recipe isn’t hard, there’s just a lot of waiting around – but totally worth it!