Lemon Cake Truffles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: TRUFFLES:
1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 cup water
10 tablespoons butter, melted
LEMON GLAZE:
1 pouch lemon glaze mix, enclosed
1/2 cup sifted powdered sugar
3-4 tablespoon water
¼ teaspoon vanilla
TOPPINGS:
White dipping chocolate
Gold & white sprinkles
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Directions: |
Directions:Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.
In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Whisk glaze ingredients together and set aside.
Crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.
Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.
Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles. |
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Number Of
Servings: |
Number Of
Servings:25 |
Preparation
Time: |
Preparation
Time:2 1/2 hours |
Personal
Notes: |
Personal
Notes: I made these truffles for a friend's wedding and these were the hit of the night! Easy, fun, and delicious!
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