Cookie Dough Truffle Cake Balls

Prepare cake batter according to package directions using the amount of water, eggs and oil that your box instructions state (I listed the amount of each that my mix used). Bake it in whatever size pans you’d like, according to the package instructions. When done, cool cake in the refrigerator along with frosting.

For the truffles:
In a large bowl use a mixer to combine butter and brown sugar until fluffy. Beat in vanilla. Gradually mix in flour alternating with the sweetened condensed milk. Beat well after each addition. Stir in chocolate chips. Shape into ¼ to ½ teaspoon sized balls. Arrange them on a baking sheet lined with wax paper. Freeze until ready to use.

When the cake is cold, break it up into the bowl of your stand mixer. Add about a half a cup of frosting in with your cake mix. Mix until frosting is well incorporated. Add more frosting if cake is too crumbly.

Pull the cookie dough balls out of the freezer. Using a cookie scoop, form cake batter around each frozen cookie dough ball. Roll until smooth. Place back on cookie sheet and refrigerate while preparing candy coating.

In the top of a double broiler, with the bottom filled with simmering water, melt candy coating until smooth. Carefully roll each cake ball in the melted chocolate with a fork, letting excess chocolate coating drip off. Set cake balls back onto baking sheet. Once set, drizzle with extra chocolate if desired.

Cookie dough truffle recipe adapted from Taste of Home.