Key Lime Cake Ball Truffles

Preheat oven to 350°F.

Zest and juice key limes. Pour the juice into a bowl through a strainer and set juice aside.

In a medium sized bowl, combine cake mix, lime juice, oil, water, egg whites and 2 teaspoons lime zest. Beat to combine, eliminating as many lumps as possible. Transfer cake mix to a greased 9×13″ baking dish and bake at 350°F for about 25 minutes. Then remove the cake from the oven and let it cool.

When cake is cool, crumble it into a clean, medium sized mixing bowl. Add frosting and remaining 2 teaspoons lime zest and stir to combine. Refrigerate for at least an hour. Then, form the mixture into small balls. Place balls on a baking sheet lined with waxed paper and freeze for at least an hour.

Melt the white chocolate according to package instructions.

Dip the frozen cake balls in melted white chocolate and return the balls to the sheet of waxed paper to harden.

Tint the remaining chocolate with green food coloring and drizzle it over the dipped balls. (Or, if you’d rather, decorate with green sprinkles.) Store in refrigerator.