1cupmelted chocolatewhite or regular chocolate, for dipping, optional
Instructions
In a large bowl using a stand mixer or hand mixer, mix the cream cheese until soft, about 2 minutes on medium.
Add cake mix and powdered sugar and combine on low speed, about 1-2 minutes, until it forms coarse crumbs. Add milk, ½ Tablespoon at a time, until the dough comes together. It should be quite firm. You may not use all of the milk (I used about 2 Tablespoons).
Add sugar to a bowl or container. Add a couple of cake balls, and toss to coat. Place on the baking tray to firm.
Optional: To Coat With Chocolate
Line a baking tray with parchment paper.
Optional step: Refrigerate or freeze cake balls for 15 minutes.
Add chocolate to a tall measuring cup. Melt chocolate in the microwave, heating in 15 second increments, stirring in between, until fully melted.
Place cake ball on a fork, and dip in the chocolate. Place on lined baking tray. Allow chocolate to firm, 20 minutes in the refrigerator.
Drizzle with chocolate or candy melts if desired.
Notes
Consuming raw flour can cause food poisoning because it typically has not been treated to kill germs such as E.Coli. Cooking the flour (and baking mixes) kill the bacteria. Preheat your oven to 350 degrees, line a pan with parchment paper and place the cake mix on the pan. Cook for 5 minutes. Cool completely.
Refrigerate cake truffles in a covered container for up to one week.
Nutrition information does not include optional garnish (sugar and chocolate)