Alice in the Kitchen

Cake Batter Bites

I still remember when the first Marble Slab Creamery opened in Knoxville, Tennessee – where your ice cream was “mixed” on a cold marble slab and your favorite toppings were smashed throughout your ice cream flavor of choice.  One of my favorite combinations was fresh strawberries mixed into cake batter ice cream.  Yes, it was a novel idea – cake batter flavor!!  Now we’ve seen everything in cake batter flavor – from ice cream to vodka.  This trend is here to stay, and I’m not complaining.

So this brings us to these cake batter bites – we love cookie dough truffles, we love cake batter dip – what could be better than this colorful, sweet combination of those two treats?  Plus, it was my friend’s sweet son’s first birthday – and these seemed like the perfect, cheery sweet to bring to share.  Beware – they are delicious – and possibly even more delicious before they are dipped in their coating.

For the truffle bites, you need:

• 1 stick butter, softened
• ½ cup white sugar
• 1 ½ cups flour
• 1 cup yellow cake mix
• 1 teaspoon vanilla
• 3-4 Tablespoons milk
• 2 tablespoons rainbow sprinkles (jimmies)

For dipping, you need:

• 16 ounces white almond bark
• 2 tablespoons cake mix
• 1 tablespoon rainbow nonpareils

Combine all the truffle ingredients with a hand or stand mixer, saving the milk for last and adding just enough to create a dough consistency.

I used my small scoop to create the balls.  It probably levels out at 1 tablespoon per scoop.

Next, melt the white bark, and add in the cake mix once it is totally smooth and hot.  The cake mix changes the consistency a bit, but it still dips fine.  Dip each truffle into the bark and place on wax paper to cool and harden.

Once you start dipping into the white bark, be sure to occasionally top with your sprinkles so they will be stuck to the truffle before it cools.