Cake Truffles

Ok, so I stole this from one of my favorite foodies... but they looked so good!

You'll need:
1 standard cake mix (homemade or pre-packaged)
2 cups frosting (flavored to compliment the cake)
6 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
4 oz add-ins (optional) such as mini-chocolate chips, nuts, preserves, dried fruit, etc.

1. Bake the cake in a 9×13 pan as directed by the recipe. Allow cake to cool in pan for 5-7 minutes (should still be warm, but not hot).
2. Tear the cake into small pieces. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix - the cake/icing mixture should be “swirly,” not homogeneous.
3. Use a small dough scoop and form the mixture into balls and refrigerate or freeze until firm.
4. Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don’t “grow feet.” (You can refrigerate briefly to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.
5. Add food coloring to white chocolate for a decorative drizzle.

* TIP: about refrigeration - the truffles will keep at room temperature for 3-5 days. If you opt to store the truffles in the fridge, you’ll need to pull them out just before serving to avoid condensation and weepy chocolate

p.s. Thanks, C!