Cake Truffles

I have made lots of chocolate chip pumpkin breads in the past, but this year I found some really cute tin buckets from Target in the $1 section so I wanted to fill them with some goodies. I found this recipe on another Shauna's blog, which was originally adapted from Bakerella's blog (she is crazy talented) and I am SO glad I made these cake truffles.
I have never had such a positive response to my cooking or baking. Ever. I literally had teachers coming to my classroom the entire day and next several days seeing if I had any leftover. I also had a teacher tell me that her day wasn't going very well until she ate one of these truffles. I promise you I am not exaggerating with you, people loved them so much that I started calling them crack truffles instead of cake truffled (yes, I have a weird sense of humor).
Anyway, I will definitely be making these for years to come and I like this recipe because 1. It's easy 2. It looks hard and 3. You can make so many different variations of it.

Here is the recipe from Foodietwoshoes' blog

Cake Truffles

adapted from Good Things Catered, originally from Bakerella

1 box of cake mix (I used red velvet for one batch, and double chocolate for another)
1 can of frosting (I used cream cheese frosting with the red velvet, and chocolate with the chocolate)
1/2 tsp. almond extract

1 bag of dark chocolate morsels
crushed almonds for sprinkling on top

Prepare a 9×13 baking pan and bake your cake according to directions and let cool completely.

Slightly crumble your baked and cooled cake into a large mixer bowl, add the frosting and almond extract, stir to combine completely.

Take small amounts of cake mixture and roll into 1-inch balls, placing onto a parchment or wax paper lined

baking sheet.

When all cake balls are rolled, place baking sheet into fridge overnight (this will form a crust around the edges and make the cake mixture much easier to work with)

In a double boiler, heat the chocolate morsels until they are completely melted and smooth.

Line a backing sheet with parchment or wax paper. For each truffle place a small dollop of the melted chocolate on the paper, place the cake ball on top of the chocolate and then spoon more chocolate over the top of the ball so it drizzles down the sides. Sprinkle crushed almonds over the top. Continue this proce

ss with each cake ball.

When finished, place the pan in the refrigerator until the the chocolate is completely cooled and set. You can then remove them from the paper and serve.

And here are my little cake truffle gifts for my coworkers...