I’m definitely ending up on somebody’s naughty list for posting this recipe.
Not everyone is freaky like me. I eat cake batter. There. I said it.
I eat cake batter and I love it!
I’m not saying it’s a good idea for everyone to eat cake batter.
But if you’re into it, you will gobble these up!
They’re really sweet. Not normally my thing. But, these are addicting.
I found the recipe here, and slightly tweaked it of course. I usually won’t post my variation if I don’t particularly care for it, but my friends ate these and went bananas for them. I’ll post the recipe both ways.
Here’s her recipe:
- 1 can of sweetened condensed milk
- 3 tablespoon butter
- ¾ cup cake mix, dry
- 2/3 cups chocolate, melted (for dipping)
1. Place sweetened condensed milk and butter in a pan over low heat. Heat mixture for about 10-15 minutes, making sure to stir constantly. Continue to heat until mixture can hold a line when a spoon or spatula is drawn through the mixture. Remove from heat and add dry cake mix and stir to combine. Set mixture aside for 5-10 minutes before rolling.
2. Lightly butter hands and roll mixture in 3/4 inch balls. Chill for 20 minutes and dip in chocolate. Then set dipped bombes aside for chocolate to set. *Optional: Dip in chocolate glaze. Recipe follows.
• 2/3 cups dark chocolate
• 1 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 3-5 tablespoons water, warm
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until a dipping consistency is reached. Set aside and let mixture cool to warm.
My version is the same, except I attempted a white chocolate glaze. I don’t even like white chocolate, but the idea of vanilla frosting with the cake batter center sounded enticing. In the end, I would have just stuck with the chocolate. I made her glaze recipe and substituted the dark chocolate with white chocolate. Enough blabbering, here we go…
Pour an entire can of sweetened condensed milk into a pan.
Next, add in 3 tablespoons of butter. These are super healthy 😉 .
Constantly stir over low heat for 10 to 15 minutes. At first the consistency will thin out, so you want to keep stirring until it gets thick again. When it does, remove from heat. Add in your dry boxed cake mix. I used a butter yellow cake mix.
Stir it in until well mixed.
I added in sprinkles at this point for fun purposes.
Mix just until they are evenly distributed. They might melt into a muddy color if you stir them up too much.
Let this mixture firm up a bit as it cools for about 15 minutes.
Roll them into bite sized balls and eat 5 or 6 to test them. Next, place on a baking sheet covered with waxed paper, then pop them into the fridge for about 20 minutes.
This is where we make the glaze. If you’re looking for easy, melt some chocolate melts in the flavor you like, coat them and let them cool. If you want them less sweet, follow the original directions at the top, if you like white chocolate and really sweet stuff, follow me.
Use white chocolate melts or white chocolate chips. Or do what I did.
Add the cream and your chocolate to your double boiler (or your ghetto rig: a glass bowl on a pan of simmering water) for a few minutes.
Add your water until desired consistency is reached. I tried to make mine thin.
I glazed each truffle and topped with more sprinkles, then put them back into the fridge to harden.
This is what they looked like when they made it to the work so I can
eat 8 of them in private share them with my coworkers.
Are you a cookie dough, brownie batter, and cake batter eater? Does the idea gross you out? What are your fave truffles?