No Bake Cake Batter Truffles: Take 1
  • 1 cup vanilla or yellow cake mix, dry
  • ¼ cup sweetened condensed milk
  • ½ tsp. vanilla extract
  • 1 Tbsp. Agave
  • - - dipping chocolate
  1. In a mixing bowl combine all ingredients, except dipping chocolate, and stir to combine.This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave.
  2. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
  3. lace parchment paper down on a cookie sheet or pan. Melt the dipping chocolate, and dip the chilled cake batter balls into melted chocolate. After the balls are dipped in chocolate, place on parchment paper. Place truffles in freezer or fridge to set up.
  4. Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.
Recipe by Chef in Training at