Happy Monday everybody!!! So football season is officially over (womp, womp, womp…) and now we can say that we are full on into Valentine’s Day season (is it a season? whatever…) and the fact it’s less than a week away,  I have a fun last minute treat for y’all.  <\/strong><\/p>\n

As I have mentioned previously, red velvet screams Southern to me, but<\/em> it also screams Valentine’s Day, how convenient right? hehe.  I didn’t want to just bake up a regular old cake, but I thought cake truffles would be amazing, because cake truffles have yet to disappoint. <\/strong><\/p>\n

You know what? these didn’t disappoint either, at all! These are so perfect, well honestly except for one thing, due to the truffles being such a beautiful deep red color and the coating being so white, they almost looked gray haha.  So I will recommend maybe a little food coloring of your choosing for the coating. <\/strong><\/p>\n

Gray looking aside, these were wonderful and made extra adorable from the Valentine’s Day sprinkles.  Have a wonderful start to your week y’all and let me know if you make these!
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Let’s make some cake shall we?… cake mix and ingredients…<\/p>\n

look how pretty…<\/p>\n

into your pan…<\/p>\n

bake, bake, bake…<\/p>\n

once cooled, crumble it up (sorry my hand looks like a T-Rex claw here for some reason)…<\/p>\n

into your mixing bowl…<\/p>\n

cream cheese frosting in too (with my fluffy sous chef being a big help)…<\/p>\n

all mixed up…<\/p>\n

roll into balls…<\/p>\n

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after freezing them for a while, get your coating ready, almond bark & shortening into your bowl…<\/p>\n

nice and melted…<\/p>\n

truffles into your almond bark…<\/p>\n

sprinkles on and ready to eat…<\/p>\n

and enjoy!!!<\/p>\n

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Easy Red Velvet Cake Truffles <\/div>\t

2016-02-07 12:11:37<\/div>\t\t

Yields 50<\/span><\/div>

Delicious red velvet cake in perfect cake balls covered in white chocolate.<\/div>\t

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RED VELVET CAKE TRUFFLES<\/div>\t\t\t

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1. 1 Box of Red Velvet Cake Mix.<\/li>\t\t\t\t
2. 3 Eggs.<\/li>\t\t\t\t
3. 1 Cup of Water.<\/li>\t\t\t\t
4. 1\/3 Cup of Vegetable Oil.<\/li>\t\t\t\t
5. 3\/4 cup of Cream Cheese Frosting (I Used Pillsbury).<\/li>\t\t\t\t
6. 9x13 Cake Pan.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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   THE COATING FOR TRUFFLES<\/div>\t\t\t

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   1. 20 Ounces of Almond Bark.<\/li>\t\t\t\t
   2. 1\/2 Cup of Vegetable Shortening (I Used Crisco Butter Flavored).<\/li>\t\t\t\t
   3. Decorative sprinkles (optional).<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      FOR THE CAKE TRUFFLES<\/div>\t\t\t

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      1. Preheat your oven to 350 degrees F.<\/li>\t\t\t\t
      2. Liberally spray your 9x13 pan with Baker's Spray, set aside.<\/li>\t\t\t\t
      3. With a handheld or stand mixer with paddle attachment place your cake mix, water, oil and eggs and mix until just combined.<\/li>\t\t\t\t
      4. Pour your cake batter into your pan and bake for 22-25 minutes (I took mine out at 23 minutes) or until the cake springs back to the touch.<\/li>\t\t\t\t
      5. When your cake has cooled, crumble it with your hands into a large mixing bowl, add your cream cheese frosting and mix until well combined.<\/li>\t\t\t\t
      6. Line a large pan or pans with wax paper and roll your cake mixture into 1-1 1\/2 inch balls and place on the paper.<\/li>\t\t\t\t
      7. Freeze the cake balls for at least one hour.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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         FOR THE COATING FOR THE TRUFFLES<\/div>\t\t\t

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         1. With a double boiler or a small bowl on top of boiling water (making sure the bowl doesn't touch the water), place your bark and vegetable shortening into the bowl, stirring until melted.<\/li>\t\t\t\t
         2. One at a time using a spoon, dip your cake balls into the almond bark making sure to evenly cover them and place then back onto your parchment paper, if putting sprinkles on the top of your truffles, do it quickly before the coating sets.<\/li>\t\t\t\t
         3. Let your cake truffles set and enjoy, or if making ahead of time, cover and place in the refrigerator.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Notes<\/div>\t\t\t

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            1. The oil, eggs & water for the cake mix is what the back of the box called for, yours may differ depending on the brand used.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
               HOLLY'S CHEAT DAY https:\/\/www.hollyscheatday.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

               Happy Monday everybody!!! So football season is officially over (womp, womp, womp…) and now we can say that we are full on into Valentine’s Day season (is it a season? whatever…) and the fact it’s less than a week away,  I have a fun last minute treat for y’all.  As I have mentioned previously, red…<\/p>\n

               Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":5934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[15,6],"tags":[],"yoast_head":"\n