Red Velvet Cake Truffles

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Red Velvet Cake Truffles
1 box red velvet cake mix
16-oz can prepared cream cheese frosting
1 lb candy coating, white or dark chocolate
Optional: Sprinkles or small candies to decorate
Prepare and bake the red velvet cake mix according to the directions of the package for a 9×13 cake. Once baked, allow the cake to cool completely.
Crumble the cake into a large bowl and work it with hands until it is in small pieces. If desired, reserve a few spoonful’s of crumbs to use as decorative toppings on the finished truffles.
Spoon three-fourths of the frosting into the bowl and stir with a rubber spatula until the mixture is well-combined.
It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy.

If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency.
Using a small cookie or candy scoop, scoop out small balls of cake and roll between palms until they are round. Place the cakes balls on a baking sheet covered with aluminum foil, and refrigerate them while preparing the candy coating.
Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 sec to prevent overheating.
Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating.

Replace the dipped truffle on the foil-covered baking sheet. If desired, top it with a sprinkle of cake crumbs, small candies, or other decorations while the coating is still wet. Repeat with remaining cake balls.
Refrigerate the truffles to set the coating completely, about 20 min.

These cake truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week. Makes 30 truffles

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