Lemon Cake Truffles

There are a lot of recipes out there for these little goodies (under the names of cake truffles, cake balls, cake bon-bons, cake bites). I followed Bakerella's recipe, using lemon cake box mix and homemade cream cheese frosting.

Things You'll Need:
2 cookie sheets
wax paper
toothpicks
small Ziploc bag (optional)

Ingredients:
1 box lemon cake mix (cook as directed on box for 9x13 cake)
8 oz cold cream cheese
5 T butter, softened
2 t vanilla
2 C powdered sugar
white chocolate candy melts
sprinkles (optional)
lemon frosting (optional)

Directions:
1. After cake is cooked and cooled completely, crumble in pan.

2. In large bowl, beat cream cheese, butter, and vanilla until combined.

3. Gradually add powdered sugar to cream cheese mixture until desired consistency and sweetness is reached.

4. Add cake crumbs to cream cheese mixture and mix thoroughly (I don't think a handheld mixer is strong enough for this. I used a Kitchenaid, and Bakerella suggests using your fingers, though it will be messy that way).

5. Roll mixture into quarter size balls and lay on wax paper on cookie sheet.

6. Put in freezer for 15 minutes, then move to refrigerator for another 30 minutes.

7. Melt chocolate in microwave per directions on package (I like to do just a handful of chocolate at a time, that way it doesn't start to cool and harden. I usually microwave it for 30 seconds, stir, then another 30 seconds in the microwave).

8. Leaving cookie sheet in refrigerator, pick up a cake ball with a toothpick and coat in chocolate (using a decorator's spatula or the flat side of a butter knife to help spread the chocolate).

9. Lay on wax paper on table/counter to set. If you are going to use sprinkles, now is the time to add them.

10. Repeat 8-9 about 4 times (until batch of chocolate runs out).

11. While next batch of chocolate is in the microwave, move truffles to wax paper on second cookie sheet, placing them in nice even rows. Remove toothpicks, wipe clean, and reuse for next batch.

12. Repeat until all cake balls have been coated. If you are going to pipe on frosting, do so now, while the chocolate is soft set. (You can use extra melted chocolate, but I used lemon frosting from a can.) Cut very small corner off bottom of Ziploc bag and add a spoonful of frosting to the bag. Gently squeeze the frosting through the hole and pipe patterns on to truffles (I just did a basic drizzle pattern on top).

13. Put entire cookie sheet in refrigerator and chill for 30 minutes, until chocolate (and frosting) are completely set.

14. Share and enjoy!