Pumpkin Spice Cake Truffles

I know “technically” these aren’t concidered a cookie, the only thing acording to wikipedia that keeps them from being a cookie is thier shape [Cookie: A small flat, baked cake which is either crisp or soft but firm], so if you flatten them out they qualify.

Have you heard of or visited Bakeralla’s blog? If you haven’t you are in for a treat, I haven’t found a thing she’s made that I didn’t like, or anything that doesn’t look exquisite.

Which brings me to today’s post. Yummy cake truffles, I chose to call them truffles instead of cake balls because they were balls up until dipping time…

Let me paint a little picture for you of how my cake dipping experience went. It was somewhere along the lines of one of my favorite I Love Lucy episodes “Job Switching”. Fast-forward to minute 3:50, minus the fly of course. And that is why I’ve called these cake truffles instead of balls.

I guess it was my fault for choosing to dip my cake balls Monday morning before heading into work and not having any candy dipping experience…




Pumpkin Spice Cake Truffles
Inspired from Bakerella’s Red Velvet Cake Pops

Cake
1 box spice cake mix
1 teaspoon pumpkin pie spice
2 large eggs
1 cup pumpkin puree
1 cup water

Frosting
1 can cream cheese frosting (16 oz.)
2 tablespoons softened cream cheese

Chocolate for dipping
16 oz white chocolate chips
4 oz dark chocolate chips for garnish (optional)

While cake is baking whip together the cream cheese frosting with the softened cream cheese.

Once cake has been baked and cooled completely, crumble into large bowl and mix in the whipped cream cheese frosting. (I followed Bakerella’s suggestion and used my fingers to mix everything together, and just like she said it was a bit messy.)

With a mini ice scream scooper scoop out the cake balls so you have uniform sized balls, then roll them a little by hand to even them out.

Chill cakeballs overnight or freeze 30-45 minutes. When ready to dip, melt the white chocolate chips in the microwave in intervals for 30 seconds 50% power each and stiring in between.

Dip the cake balls in the melted chocolate.

As you can imagine, I had a bit of a hard time getting the chocolate all around because the cake balls started to fall apart. I tried using both a candy dipping set, and a spoon to dip the balls, but just ended up using my fingers. The problem was probably the consistency of my cake balls, they were too crumbly. Next time I’ll try and freeze them a few minutes instead and then dip.

Even though my truffles didn’t come out looking as beautiful as Bakerella’s Cake Balls what they lacked in appearance they made up for it in taste.

One last note, even though I have photos of both white chocolate and dark chocolate cake balls, the white chocolate complimented the pumpkin spice cake much better so I adjusted the amounts accordingly.

Tagged as: Cheese, Chocolate, Fall, Frosting, Lime, Pumpkin, Whipped Cream