Instructions

• In a large bowl, beat ½ cup unsalted butter (softened) and ½ cup white sugar with an electric mixer until combined and creamy.
• Add 1 cup yellow cake mix, 1 ½ cups flour, 1/8 teaspoon salt, and 1 teaspoon vanilla to the butter mixture; mix until thoroughly combined.
• Add 3 tablespoons milk and mix. If the mixture is too dry to form a dough, add up to 1 more tablespoon of milk (use 3–4 tablespoons total) until a rollable dough forms.
• Fold in 2 tablespoons sprinkles by hand until evenly distributed.
• Roll the dough into 1-inch balls. Place the balls on a cookie sheet lined with parchment paper or wax paper.
• Chill the balls in the refrigerator for 15 minutes to firm, or freeze for about 30 minutes.
• While the balls chill, melt 16 ounces almond bark (vanilla-flavored coating) in a microwave-safe bowl in 30-second intervals, stirring between intervals, until smooth.
• Stir 4 tablespoons yellow cake mix into the melted almond bark until fully incorporated and smooth.
• Using a fork, dip each chilled truffle ball into the coating, tap the fork on the side of the bowl to remove excess coating, then place the coated truffle back on the prepared sheet. Immediately top with sprinkles.
• Repeat step 9 until all truffles are coated. Chill the coated cake batter truffles in the refrigerator until the coating is firm and ready to serve. Makes around 24–30 truffles.