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Monday, February 13, 2012

Cranberry-Raspberry Chocolate Cake Truffles

 

Happy Valentine's Day! What better way to celebrate this wonderful/terrible holiday than by sharing these cake truffles with your significant other/eating them alone while sobbing and watching a romantic comedy? Whether you are a lover or hater of the holiday, you're probably a lover of delicious sweets and that is why these cake truffles are the perfect treat. :)


I was lucky enough to share these yummy cake truffles with many people I love in my life. My roommates here in New Jersey got the first taste. Then I mailed a box to Dylan in Cleveland as an early Valentine's Day gift. (If you have any doubt about how good these are, he got the package on Saturday afternoon and they were gone by Sunday night... I gave him six...) Finally, I got to spread the love with some beautiful Boston friends I stayed with this weekend. These rich little truffles go a long way, so sharing them with loved ones is easy.


Cranberry-Raspberry Chocolate Cake Truffles
Makes: 40 truffles  Prep: 15 minutes  Total: 24 hours

Ingredients
1 box white cake mix
*3 eggs
*3/4 cup vegetable oil
*1 1/4 cup cranberry juice cocktail
2 8-ounce cream cheeses
1/2 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
1 cup raspberry jam
20 ounces chocolate chips (white, dark or milk)
Pink and white sprinkles

*Ingredients depend on box directions. The important part is to replace the water with cranberry juice.

Directions
Mix boxed cake as directed, replacing the water with an equal amount of cranberry juice. Bake as directed and let cool. Crumble cake into a large bowl.
In a mixer, combine cream cheese, butter, powdered sugar and vanilla. Add cream cheese frosting and raspberry jam into the crumbled cake and mix until fully incorporated. Roll into 1-inch balls and lay on a parchment paper covered baking sheet. Refrigerate overnight.
Remove cake truffles from fridge. Melt chocolate chips in the microwave in 30 second increments, stirring in between. Dip balls in chocolate, lay on baking sheet and cover with sprinkles. Keep in refrigerator until ready to serve.

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