This recipe starts with our homemade yellow cake for home baker's and is turned into some pretty delicious little cake truffle bites. The recipe is simple and you'll love the finished results just mixing cake and frosting together! If you don't decorate them for Halloween, they make delicious additions to any dessert table during the holiday season.
Texas Best Yellow Cake
2 ½ cup Panhandle Milling Kamut® All Purpose flour
3 Tbsp. Cornstarch
1 Tbsp. baking powder
½ tsp salt
1 ½ cups granulated sugar
3/4 cup butter
2 tsp vanilla extract
1 cup milk
3 cups powdered sugar
½ cup butter, softened
2 teaspoons vanilla
3-4 Tbsp. hot water
Cake Ball Coating
3 (3 ounce) bar chocolate flavored confectioners coating or Ghirardelli’s chocolate melts
2 Tbsp. vegetable oil
Directions: Preheat oven to 350°F. Choose your pan size (see below) Wash and sanitize all work surfaces, hands and utensils before handling raw flour. In a small bowl, stir together flour, cornstarch, baking powder and salt. Beat sugar and butter in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; add vanilla. Add flour mixture and milk alternately, beginning and ending with flour mixture, mixing on low speed. Pour batter into prepared pans. Wash and sanitize all work surfaces, hands and utensils after handling raw flour and batter. Bake until toothpick inserted in center comes out clean (at least 170°F). Cool in pan 10 minutes; remove from baking pan to cooling rack. Cool completely.
Bake time 350°F:
2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bunt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup Panhandle Milling all-purpose flour into mix. Mix as directed.
Frosting: In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy.
Prepare the cake according to directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Use a melon baller or small scoop to form balls of the cake mixture. Form into balls and freeze for 5-10 minutes.
Melt chocolate coating and coconut oil in a glass bowl in the microwave 1-2 minutes, stirring after 30 seconds, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double-dipped in white and dark chocolates. Lesser quality White chocolate confectioners' coating is also called Almond Bark in some stores. It will work for this recipe, but it won’t be as smooth a texture in the finished products