Chocolate Raspberry Cake Truffles

October 28, 2016

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1Prepare cake according to directions on box. I recommend using a 9"X13" pan. Bake and let cool completely.

2Crumble cake in a large mixing bowl. Set aside.

3In medium sized sauce pan, melt butter and add the remaining 3 ingredients. Stir until well combined and mixes smooth.

4Remove from heat. Cool slightly and pour over cake crumbs. Using rubber spatula, mix together until soft dough comes together.

5Using notched 1/4" guide sticks, assemble 9"x13" DoughEZ pastry frame. Set on top of unraveled DoughEZ Mat. Place cake ball dough within the frame and pat down gently. Fold mat to cover dough. Roll dough to the perfect 1" in thickness. Uncover and remove frame. Take dough scraper and adjust edges and shape to a rectangle or square. Use a guide stick to measure and cut 1"cubes. Roll into balls by hand and chill or place in freezer for 30- 45 minutes. *See additional recommendations if preparing cake pops.

6Melt candy coating or temper chocolate. Remove cake balls from refrigerator or freezer.

7Dip chilled cake balls and place on DoughEZ Mat or parchment paper lined baking sheet to set.

8Optional: Drizzle melted colored candy coating over cake balls and decorate with sprinkles.


1 boxed cake mix Devils Food or Chocolate Fudge prepared as directed

1 stick butter

1/2 cup cocoa

1/2 cup powdered sugar

1/2 cup raspberry (seedless)/apricot jam


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