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      Recipes

                          

                     Sandra Garth is the First Place winner of the 
                       Father's Day Recipe Contest. Congratulations!

         White Chocolate Cake Mix Truffles
                                                                          

                                        
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After getting all the dishes ready for a big family bash, I noticed that I had extra vanilla cake (I always make too much of everything). My first thought was to dump it, and then it hit me, make truffles. Cake mix in truffles? Why not! It was so simple to put together. Using cake mix as a binder reduces the amount of chocolate that you have to use. So if you have a cup and a half of pecans or almonds, and a cup and a half of cake crumbs, you’re halfway ready to make White Chocolate Cake Mix Truffles.

 
Now about that cake; your baking skills can work for or against you in this instance. Preferably the cake crumbs should be dry, which means your cake wasn’t moist. Not exactly the results you want in a cake. If your cake was super moist, like most of us want it to be, it will take extra time for your truffles to firm up (the moisture content of my cake will remain a secret). Ideally these truffles should sit in a covered container in the refrigerator for a week - Yikes! - for the flavors to marry. However, I couldn’t wait that long and they were wonderful. Let them sit if you want to wait, or have them now, quick and easy.

Ingredients 

6 ounces of El Rey Icoa white chocolate (approx. 3 bars)
1 1/2 cups almonds or pecans
1 1/2 cups cake crumbs, processed in food processor (vanilla or white cake)
1/3 cup raspberry liqueur
Powdered sugar


Instructions

  1. Melt chocolate in microwave or in top of double boiler.
  2. Grind nuts in a food processor.
  3. Stir into melted chocolate.
  4. Add the cake crumbs and liqueur, mixing well.
  5. Shape into 1 inch balls.
  6. Let sit in refrigerator for one hour or until firm.
  7. Roll in powdered sugar.
  8. Store, tightly covered, in the refrigerator for at least 1 week before serving.

Recipe Credit: Sandra Garth

 

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