Friday, May 6, 2011

Raspberry Filled Chocolate Cake Truffles

After making Jaylynn's wedding cake I had a lot of cake scraps and raspberry cake filling left over. As I sat there looking at the leftovers I came up with an idea of what I can do with all of it. I decided to make cake truffles with raspberry filling. Every time I make cake truffles Tomas comes into the kitchen and says that I should put some kind of fruit filling in the center. Well I finally made his wish come true with the raspberry filled cake truffles. And I have to say I am glad too because they turned out extremely yummy. Now this raspberry filling is what I use for my layered cakes, therefore if you don't want to put it in your cake truffles then you can put it in between the layers of a cake that you make. Now with Mother's Day coming up, cake truffles can make a nice gift for that special someone. As you will see in the photos below you can package up the truffles in cupcake wrappers and place them in a pretty container (if you need more height add some tissue paper to the container). Then for a nice finishing touch tie a pretty ribbon and a message on the outside of the box and then the gift is ready for that special someone in your life.

Raspberry Filled Cake Truffles

Cake Truffles

1 Chocolate cake mix
1 can chocolate frosting
1 Package dipping milk chocolate

Raspberry Filling

2 cups frozen raspberries
6 Tbsp cornstarch

8 Tbsp lemon juice

1 cup sugar

Bake the cake as directed on the box. While the cake is cookin prepare the raspberry filling. Place all four ingredients into a saucepan at a medium high heat. Heat until the sauce boils and begins to thicken. Let the raspberry mixture cool (you can place it in the fridge to cool faster). When cool place in a ziploc bag with the corner snipped off and set aside. When the cake is done let it cool until cool enough to handle.Crumple up the cake completely. Add in the entire can of frosting and mix thoroughly. Roll the cake mixture into small balls, about 1 inch each leaving about 1/2 cup of cake mixture behind. After making all the balls, make a hole in the center of each ball and set aside. Fill each hole with the raspberry filling and take some of the leftover cake mixture and cover the hole. Place the balls in the fridge to help firm, about 30 minutes. Melt the dipping milk chocolate according to package. Dip the cake balls into the chocolate one at a time. Shake off excess chocolate and place on a cookie sheet lined with wax paper. Let set and enjoy :)

Here is a picture of what the trufles look like packaged up and placed in a nice box.

Here is the package of the truffles wrapped in a box and tied with a bow and message.

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