Directions:
- Beat together butter and sugar using an electric mixer until combined.
- Add cake mix, flour, salt, and vanilla and mix thoroughly.
- Add 3 Tablespoons of milk or more if needed to make a dough consistency.
- Mix in sprinkles by hand.
- Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
- Chill balls in the refrigerator for 15 minutes to firm up.
- While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted.
- Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
- Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
- Place truffle back on the cookie sheet and top with sprinkles.
- Repeat with remaining balls until finished.
- Chill cake batter truffles in the refrigerator until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 777.7 Kcal (3256 kJ) | ||
| Calories from fat | 327.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.43g | 56% | |
|---|---|---|---|
| Cholesterol | 32.12mg | 11% | |
| Sodium | 898.6mg | 37% | |
| Potassium | 93.84mg | 2% | |
| Total Carbs | 108.77g | 36% | |
| Sugars | 49.02g | 196% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 5.89g | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 152mg | 15% | |
| Amount Per 100 g | |||
| Calories | 455.45 Kcal (1907 kJ) | ||
| Calories from fat | 192.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.33g | 56% | |
|---|---|---|---|
| Cholesterol | 18.81mg | 11% | |
| Sodium | 526.26mg | 37% | |
| Potassium | 54.96mg | 2% | |
| Total Carbs | 63.7g | 36% | |
| Sugars | 28.71g | 196% | |
| Dietary Fiber | 2.04g | 14% | |
| Protein | 3.45g | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 13% | |
| Calcium | 89mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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