Ingredients
Equipment
Method
- Prepare the strawberry cake according to package directions.
- After removing from the oven, allow the cake to cool completely.
- Crumble the entire cake into a large mixing bowl.
- Line a baking sheet with parchment paper.
- Dice the cream cheese into cubes and add them to the cake crumbles.
- Mix the cream cheese and cake together.
- Using a 1 ½ inch cookie scoop, scoop out the mixture and roll each into even sized balls.
- Place them on the lined baking sheet as you make them.
- Place the entire pan in the freezer and chill for 30 minutes.
- Place the pink candy melts in a microwave safe bowl and heat for 30 seconds at 60% power level.
- Stir and repeat for another 30 seconds. Then stir until completely melted.
- Dip the cake balls into the melted candies, lift out and let the excess drip off.
- Gently tap the side of the bowl and place it back on the parchment paper.
- Allow the candy to set for at least 30 minutes.
- Place the almond bark in a microwave safe bowl and heat for 30 seconds at 60% power level.
- Stir and repeat for another 30 seconds then stir until completely melted.
- Add the melted almond bark to a piping bag or a plastic zip closure bag, snip off the corner.
- Drizzle the cake balls with the melted vanilla bark in a back and forth motion and let the drizzle set.
Nutrition
Notes
Feel free to customize the flavors of the cake or the chocolate for a personal twist. These truffles can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.