Red Velvet Cake Pops

As you well know I love Red Velvet cake (remember this post) and when I stumbled upon this recipe the other day I may have actually let out a small squeal of delight. Really can anything be more perfect than bite sized red velvet cake truffles? I seriously think not. Might have to make these as a late birthday present to myself. Red Velvet Cream Cheese Cake Truffles INGREDIENTS:

• 1 (18.25 ounce) box red velvet cake mix* (or use the recipe for red velvet cupcakes as found in the POST link above)

• Eggs, oil and water, as required on box

• 1 cup (8 oz.) cream cheese or Neufchatel cheese, softened

• White candy melts or Baker’s chocolate bars

DIRECTIONS: Prepare and bake cake mix in a 13 x 9 inch pan, according to package/post directions. Let cake cool. Crumble cake into a large bowl, add cream cheese and stir until the mixture is well combined. (A Kitchen-aid mixer fitted with the paddle attachment is useful for this). It should be moist and hold together after forming a ball of cake with your fingers. If the cake mixture remains dry, stir in more cream cheese to achieve the desired consistency. Using a small cookie scoop, or your hands, portion small balls of cake and roll between your palms until nicely rounded. Place cake balls on a baking sheet covered with aluminum foil. Place sheet in the freezer for at least 30 minutes. In a microwave-safe bowl, heat candy coating in the microwave until melted, stirring often to prevent overheating. If needed, add a small amount of butter or shortening to thin the candy coating to a more drippy consistency. To coat, rest a cake ball on a fork and spoon candy coating over top. Tap handle of fork on the edge of the bowl to allow excess coating to drip off. Place the dipped truffle on the foil-lined baking sheet. Repeat with remaining cake balls. Refrigerate truffles to set coating completely, about 20 minutes. Store in a resealable container or plastic bag in the refrigerator, up to one week. Enjoy!

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