Chocolate Peanut Butter Cake Truffles Recipe
1 h 30 m
Yellow Cake Mix
1 1/4 cups Water
1/4 cup Oil
1 cup Creamy Peanut Butter
1 16 ounce can Prepared Chocolate Fudge Frosting, Or vanilla frosting, your choice
24 ounces Chocolate Almond Bark, 1 package
1 cup Peanut Butter Chips
In a large mixing bowl, combine cake mix, water, oil, eggs, and peanut butter. Beat until well-blended.
Pour batter into a greased 9x13-inch pan.
Bake at 350°F for 22-25 minutes, or until edges are golden brown and a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool completely.
In a large bowl, crumble the cake into fine crumbs.
Add frosting, several tablespoons at a time, to cake crumbs.
Mix well, and continue adding frosting until it reaches a consistency that it can easily be rolled into balls.
Line a baking sheet with parchment paper or waxed paper.
Roll the dough into 1-inch balls and place them an inch apart on the baking sheet.
Place in the freezer for at least 30 minutes.
In a medium-sized pot over low heat, melt the chocolate.
Using a toothpick or fork, dunk the cake balls into the melted chocolate, thoroughly coating all edges, and allowing excess chocolate to drip off.
Carefully set them back onto the baking sheet.
Allow chocolate to set, about 10 minutes.
In a small microwave-safe bowl, heat the peanut butter chips at 20-second intervals until melted and smooth.
Drizzle the melted chips over the cake truffles, and allow to set.
Store in refrigerator. Enjoy!