Onebox(15 oz) Betty Crocker super moist red velvet cake mix, plus ingredients to make cake (listed below)
½cup(120 ml) vegetable oil
1cupwater
3large eggs, room temperature
1cup(226 g or 8 oz) full-fat cream cheese, room temperature
2cupswhite chocolate melting wafers
Red or pink sprinkles for garnish
Instructions
Prepare cake batter according to box instructions. Bake in a 9x13 baking pan at recommended temperature and time. Cool completely.
In the cake pan, break the cake up into crumbles. You can use your hands or a fork.
Add cream cheese and use your hands to mix into the cake crumbles until a dough-like consistency is reached. You can also use an electric mixer if preferred.
Use a small cookie scoop to scoop the mixture. Roll into balls and place on a parchment-lined baking sheet.
Freeze dough balls for 30 minutes or until firm.
Meanwhile, place the white chocolate melting wafers in a heat-proof bowl. Microwave on 50% power level, stopping to stir every 20 seconds until smooth.
Use dipping tools to dip chilled cake balls in the melted chocolate. Gently tap the dipping tool on the side of the bowl to remove excess chocolate. Transfer to baking sheet. Immediately add sprinkles if desired. Let the chocolate harden before serving or storing in an airtight container for later.
Notes
Melting white chocolate can be tricky. Use a super low heat—50% power level in the microwave—and stir often. If the chocolate seizes up or is overcooked, it's difficult to save. I suggest adding 1 Tablespoon shortening or coconut oil to help thin out chocolate as necessary.Store in an airtight container in the refrigerator for up to one week. Freeze in an airtight container for up to 3 months. I recommend placing parchment paper or wax paper between layers to prevent the truffles from sticking together.