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Triple-Chocolate Fudge Cake Truffles
box Betty Crocker® SuperMoist® triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
tablespoons Betty Crocker® Rich & Creamy triple chocolate fudge chip frosting
cup Irish cream liqueur or whipping cream
cups (14 oz) chopped chocolate-flavored candy coating
cup white vanilla baking chips
Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.
Makes 36 truffles
Make the Most of This Recipe With Tips From The Betty Crocker
You can omit the white vanilla drizzle. Before the coating has set up, sprinkle truffles with candy sprinkles, colored sugar or finely chopped nuts. Or, after adding the drizzle, also add a sprinkle!
Use oil-based food color to change the color of the melted vanilla-flavored candy coating.
1 Serving (1 Truffle)
(Calories from Fat 80),
Total Fat 9g
(Saturated Fat 4g,
Trans Fat 0g),
Total Carbohydrate 20g
(Dietary Fiber 0g,
Percent Daily Value*:
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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