Ingredients

For the cake truffles

• 1 box Better Batter Gluten Free Chocolate Cake Mix
• 3/4 c water
• 1/3 c cooking oil of your choice, I used vegetable oil
• 8 oz sour cream, light is fine
• 2 eggs
• 1 oz liquid red food coloring
• Up to 3/4 c store-bought gluten free vanilla frosting, such as Betty Crocker

To decorate the cake truffles:

• 12-16 oz white chocolate candy coating, such as Ghiradelli
• Sprinkles

Other items you will need:

• 9 x13 baking pan
• cooking spray
• parchment or wax paper and two cookie sheets

Instructions

Preheat and prepare the pan. Preheat the oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside. Mix the batter. In a large mixing bowl, combine the dry cake mix, eggs, oil, and water. Whisk to combine then add in the sour cream. Mix well. Add in the 1 oz of liquid red food coloring and use a spatula to incorporate into the cake batter. Pour cake batter into the prepared pan and bake 25-30 minutes or until a toothpick inserted into the middle of the cake comes out clean and the center is set. Do not let the cake brown, so tent with foil if necessary. Cool the cake in the pan set on a wire rack. Crumble the cake. Using clean hands and/or a fork, pull the baked, cooled cake apart and crumble into tiny pieces. Really do a good job making small crumbs with your fingers and the fork otherwise the cake truffles will be lumpy. Mix in 1/4 c of prepared vanilla frosting at a time, mashing it in with the fork. The crumb consistency will be moist after adding the frosting. I used just over half of a regular-sized can of frosting, so between 1/2 and 3/4 c. Make sure to mash the crumbs and frosting together well so there are no streaks of white frosting left. Form the cake truffles. Scoop the cake mixture and roll into balls just smaller than a golf ball. Place them on a wax/parchment paper lined cookie sheet. You should get approximately 4 dozen cake truffle balls. If you are ready to dip in chocolate then proceed to the next step or cover the cookie sheet with foil and refrigerate the rolled cake truffles up to two days. Decorate! Melt the white chocolate candy coating in the microwave, one minute at a time on 50% power. Stir gently and repeat heating in one minute increments until the chocolate is melted completely. Gently dip and cover the cake truffles in the melted chocolate, tap off excess chocolate, and place on a second wax/parchment lined cookie sheet. Add sprinkles or other embellishments (red or blue-tinted chocolate drizzles would look cute!) on top immediately before the white chocolate completely sets up. Refrigerate the truffles if the weather is warm or cover and keep at room temperature until ready to serve.