CAKE TRUFFLES

Steps:

• Mix cake, water, oil and eggs and bake as directed on box.
• Place cooled cake or scraps into a bowl in large pieces.
• Using a fork, crumble the cake into a nice crumb.
• Crumbled cake will be soft and fluffy.
• Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
• Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
• The cake central site says to use gloved hands because it's easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you'd prefer.
• Mix until a soft mushy dough forms.
• Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
• Place each ball on a platter.
• Place platter into the freezer for about 30-90 minutes.
• Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
• After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
• Place dipped balls back onto the parchment paper lined tray for drying.
• TIP: Store frozen - un-dipped - cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
• They are best served cold.