This year, like the past couple of years, we had the chance to celebrate the 4th of July by showing a foreign exchange student what it's like to be an American. It is the third year in a row that we have hosted a student - our first hailed from Châteaurenard, France; our second from Lille, France; and our third from San Sebastian, Spain. My sister and I became quick friends with all three of these girls so we look forward to one day coming to visit them (fingers crossed).
Anyway, to celebrate our American pride, this Independence Day we went to the Hood Canal, where my boyfriend's family has a beach house. We swam in the Puget Sound, watched TV, played some soccer, shot off fireworks, and, of course, ATE. To show our gratitude, my sister and I made skewers of fruit, marshmallows, and brownies. But the real hit were these American Flag Cake-batter Truffleballs. The recipe comes from Six Sisters Stuff. I only made very slight changes to the recipe.
1 1/2 cups flour
1 cup + 4 Tablespoons yellow cake mix (separate)
1/2 cup softened salted butter
1/2 cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-6 Tablespoons milk
Sprinkles (for this design I used the sugar crystal sprinkles, but other more solid sprinkles would likely work better)
1 package of white candy melts
First, using mixer (electric or manual), beat together the sugar and butter until they are combined.
Then, slowly add in 1 cup of yellow cake mix, all of the flour, vanilla, and salt. Mix thoroughly.
Next, add in milk, 1 tablespoon at a time, until it has reached the consistency of dough.
Then add in sprinkles by hand until you feel you can actually see the sprinkles throughout the dough (I used red and blue sprinkles for this design).
Next, roll the dough into 1 inch balls and place on a cookie sheet lined with parchment or wax paper.
Then, chill the dough in the refrigerator for at least 15 minutes. It was a very hot day and we were pretty busy elsewhere, so we chilled them for about 30 minutes to 45 minutes.
Just before taking the dough out of the refrigerator, melt the candy coating in the microwave at 30 second intervals. Be sure to stir between intervals and not to overcook, as this can burn the chocolate, which is not desirable.
Once the candy coating has been melted, you can add in the 4 remaining Tablespoons of yellow cake mix.
Now, you can take out the chilled balls and dip them in the melted candy coating using a fork. Be sure to coat entirely, but leave some for the rest of the dough balls.
After you have dipped all of them, you should place them in the fridge until you serve them. Since we were making these at home, we opted to freeze them for 2 hours and then bring them to the party. This was a bad idea, though, because the candy coating started to melt while we were transporting them to the party.
This recipe makes 24-30 truffleballs. I highly recommend doubling the recipe, as they go quickly.
I loved this recipe. They tasted so good and were such a hit. They really did taste like cake batter. I especially liked that the candy coating, which usually doesn't taste all that good, was actually an enjoyable part. I highly recommend making these if you have the chance. However, be sure to do it for your own party, where you don't have to worry about transporting them without having them melt.
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