Cake Truffles – Swinging the other direction

Image from The Frugal Girls.

You know how my last post had a super hippie dippy recipe for carrot nut pate? People, it was VEGAN.  Tomorrow, we are going to a birthday party for a 1 year old and needed to bring something (food wise, we are bringing a gift).   I looked in my fridge and had a chocolate cake in the freezer that was a bit stale when we originally ate it.  Because it’s a kid’s party, I came up with the idea to do a cake truffle.  OMG, I swung from hippie earth mother to suburban mamma.   In my defense, I was using a homemade cake and I made some quick frosting (nothing out of a can!).   This is so easy to do with a stand mixer because you use your whisk attachment to make the frosting and then use the paddle attachment to mix the cake into the frosting.  Speaking of wonderful technology, using a cookie scoop is a huge timesaver.

Out of the box Cake Truffles

1 recipe chocolate loaf cake
1 batch of frosting
Here’ what I did – with a whisk attachment on your stand mixer, mix 2 tablespoons of butter with 2 cups of powdered sugar until it looks like a paste.  Ad a bit of milk or almond milk if it looks too thick.  Add 1/4 cup of vegan chocolate sauce to the mixture and mix until smooth
1/2 package of chocolate chips, melted over a double boiler
Sprinkles, chopped nuts etc.

With the cake pre-made, make the frosting.  Crumble the cake into the frosting and switch to a paddle attachment.  Mix until combined.  Make the truffles in 1 tablespoon balls.  Freeze on a plastic-lined cookie sheet for at least 2 hours.  Dip in the melted chocolate and sprinkle with the sprinkles.  Put them in the fridge for an hour for the chocolate to harden.

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