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1
Cook the cake as directed on the box for a 13 X 9 cake.
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2
After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
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3
Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
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4
Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
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5
Chill for several hours (you can speed this up by putting in the freezer).
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6
Melt chocolate in the microwave per directions on package.
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7
Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
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8
Decorate as desired.
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9
NOTES:
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10
For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
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11
If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
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12
I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
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13
I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
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14
The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).
