Lemon Cake Truffles

I made these delicious truffles not long ago and guess what – they were from a mix! Krusteaz has this amazing Lemon Pound Cake mix and I thought it would be fun to transform the cake into truffles instead. They not only tasted great but they were so pretty – they’d be perfect for your New Year’s table. So pick up a box next time you’re at the grocery store and get baking!

PREP
20 min
TOTAL TIME
2 1/2 hr
SERVINGS
25
Cake:
1 Package Krusteaz Meyer Lemon Pound Cake
3/4 Cup Water
10 Tbsp Butter, melted
Lemon glaze:
1 Pouch Lemon glaze mix, enclosed
1/2 Cup Sifted powdered sugar
3/4 Tbsp Water
1/4 Tsp Vanilla
Toppings:
White dipping chocolate
Gold and white sprinkles
STEP 1

Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.

STEP 2

In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.

STEP 3

Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

STEP 4

Whisk glaze ingredients together and set aside.

STEP 5

Crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.

STEP 6

Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.

STEP 7

Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.

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