Cake Truffles Recipe

Prepare cake mix with the amount of oil, water, and eggs directed on the box. Bake in a 9×13-inch pan according to package directions.

Let cake cool completely, then break apart and crumble until fine crumbs form.

Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 tablespoon at a time, until desired consistency is reached.

Roll the cake mixture into tablespoon sized balls. Place the balls on a parchment lined baking sheet and chill for at least one hour.

Melt the candy melts in a bowl in the microwave, heating for 30-second increments, then stirring until completely smooth.

Place each cake truffle on a fork and use a spoon to pour the candy melts over the cake truffle. Tap against the side of the bowl to remove excess candy melts.

Place each truffle on a parchment lined sheet pan. Top with sprinkles.

Repeat the process with  the remaining cake truffles and candy melts. Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.