Pound Cake Truffles 3 Ways

Blogger Stephanie Wise of Girl versus Dough transforms a classic pound cake into three flavors of decadent, bite-size truffles. Learn to make this recipe with our how-to article.

Prep Time

Minutes

Total Time

3:20

Hrs:Mins

Makes

About 48 truffles

Pound Cake

cups Gold Medal® all-purpose unbleached flour

cups granulated sugar

1 1/2

cups butter or margarine, softened

1/2

cup sour cream

1/2

cup milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)

teaspoon vanilla

1/2

teaspoon salt

1/2

teaspoon baking powder

eggs

For Apricot Brandy Pound Cake Truffles

1/3

pound cake (recipe above)

1/2

cup Betty Crocker® Rich & Creamy vanilla frosting

1/4

cup apricot preserves

1/2

cup finely chopped pecans

For Lemon Coconut Pound Cake Truffles

1/3

pound cake (recipe above)

1/2

cup Betty Crocker® Rich & Creamy vanilla frosting

1/2

cup flaked coconut, toasted

to 3 teaspoons grated lemon peel (1 medium)

For Dark Chocolate Pistachio Pound Cake Truffles

1/3

pound cake (recipe above)

1/2

cup Betty Crocker® Rich & Creamy dark chocolate frosting

1/2

cup finely chopped pistachio nuts

Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Pour batter into pan.
Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting and preserves; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pecans.
To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting, coconut and lemon peel; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet.
To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pistachios.

Makes About 48 truffles

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

To toast coconut for Lemon Toasted Coconut Pound Cake Truffles, place coconut in single layer on cookie sheet with sides. Bake in 300°F oven about 10 minutes, stirring occasionally, until lightly browned. Remove from cookie sheet; cool completely before using in recipe.

Truffles can be stored in freezer for up to 3 months.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Pound Cake Truffles 3 Ways

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens