Red Velvet Cake Truffles

Preheat oven to 350ºF and grease a 9 x 13 baking dish well. Combine boxed mix, milk, oil, eggs and cocoa powder in a large mixing bowl and stir it all together thoroughly until smooth. Pour it into the pan and bake the cake for 25–30 minutes, until a toothpick comes out cleanly. Adjust cooking time and temperature if different on your box. Let it cool enough to handle, then crumble it all into crumbs thoroughly and let it cool completely.

Add frosting and stir in with a spoon. Switch to your clean hands and mush it all together into a solid dough. Get out a sheet tray and line it with either a silicone mat or parchment. Use a 1 1/2-inch cookie scoop to scoop out perfect portions of the dough and roll them into smooth little balls. Line them up on the tray as you make them, you should get 40 total using that measurement. Put the tray in the refrigerator to set the centers for 2 hours.

When the 2 hours is up, microwave the white chocolate in a large, microwave safe bowl for a minute, then stir it and microwave it for another minute or so until it is easily pourable and smooth. Let it cool just a little bit so that it doesn’t melt the centers, and set up another lined tray while it does. Get out the centers from chilling and place the first one on a fork above the bowl of chocolate. Spoon the chocolate over the center and gently tap the fork on the side of the bowl so that the excess drips into the bowl. Gently nudge it onto the tray and sprinkle the red sugar on top before the chocolate hardens. Repeat this with the remaining centers. If the chocolate gets too hard to work with, just heat it up again for about 30 seconds to make it pourable again. Store them sealed in the refrigerator for up to 3 days and enjoy!