Cream Filled Cake Truffles

I think that it is time that I get back to celebrating national food holidays. Not only is it fun to cook and eat food, it is even more fun to celebrate food. To get back into the roll of things I made cream filled cake truffles to celebrate national truffle day. Yay for Truffle Day!!!!! Everyone loves when I make cake truffles and to no surprise these are already gone. Now these cake truffles actually did not come out the way they were supposed to be. They are suppose to be mini hostess cupcake truffles which I found on a blog called Sugar Derby But since all the white chocolate disappeared at my house, I couldn't do the cute curvy white line on the top. Therefore I ended up just making cream filled cake truffles instead. So if you want you can make the line on top to make them mini hostess cupcake truffles, or just make them cream filled. Which ever you decide to choose have fun celebrating national truffle day. :)

Cake Truffles

1 Chocolate cake mix
1 can chocolate frosting
1 Package dipping milk chocolate
1 package dipping white chocolate (optional)

Cream Filling

2 tsp very hot water, not boiling
1/4 tsp salt
1 jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Bake the cake as directed on the box. When the cake is done let it cool until cool enough to handle. While the cake is cooling prepare the cream filling. To prepare dissolve the salt in the water and set aside. Whip the marshmallow cream, shortening, sugar and vanilla until fluffy. once the water is cool add to the marshmallow mixture and whip well. Set aside until ready to fill the cake truffles. 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 cream filling and take some f the leftover cake mixture and cover the hole. Place them 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. If you want to make a white curvy line on top to make them look like Hostess cupcakes, then melt a little bit of white chocolate. Place the chocolate in a Ziploc bag with a corner snipped off and make a swirly line on top of each truffle. Let set and enjoy :)

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