...and decided to make cakes balls. ~I think I will now call them truffles, because let's face it, "balls" sounds kind of unattractive!~ I've blogged about them before. They are little time consuming, but seem a no-fail when you need finger foods to feed a lot!
I thought pumpkin spice dipped in white chocolate sounded scrumptious and thought to reserve some of the dip, color it pink, and accent the tops.
My original plan was to mix some imitation rum extract into the white chocolate, but in actuality, that made it seize ~ I forgot that white chocolate can be touchier than dark, because I've successfully added extracts to that.~ Even on take two, without the extract, I battled to keep it smooth enough to dip, so I didn't have any extra to dye pink and I didn't take a picture, because they were UGLY, but three people asked for the recipe, so I call that a success!
Sorta Southern Single Mom's Pumpkin Spice "Truffles"
1 box spice cake mix
1 can pumpkin
1 container vanilla frosting
2 bags white chococlate morsels
2 T vegetable oil
Stir together cake mix and pumpkin. Spread into a greased, floured 9x13 pan and bake according to directions on box. Let cool in pan 10 minutes, then crumble into a bowl and stir in frosting until combined ~Next time I may add the extract to the frosting... I think the rum flavor would make these OVER THE TOP Yummy!~ Place in fridge for two hours or overnight to make it easier to work with. Roll into teaspoon size balls. Freeze for an hour. Mix chocolate with oil and melt over a double boiler. Dip cake balls into chocolate and place on a waxed paper lined tray. Freeze until set.
Yield: 5 dozen "truffles"