Halloween Cake Truffle Balls

Texas Best Yellow Cake

2 ½ cup Panhandle Milling Kamut® All Purpose flour
3 Tbsp. Cornstarch
1 Tbsp. baking powder
½ tsp salt
1 ½ cups granulated sugar
3/4 cup butter
3 eggs
2 tsp. vanilla extract
1 cup milk

Frosting

3 cups powdered sugar
½ cup butter, softened
2 tsp. vanilla
3-4 Tbsp. hot water

Cake Ball Coating

3 (3 ounce) bar chocolate flavored confectioners coating or Ghirardelli’s chocolate melts
2 Tbsp. vegetable oil

Directions:

• Preheat oven to 350°F. Choose your pan size (see below).
• Wash and sanitize all work surfaces, hands, and utensils before handling raw flour.
• In a small bowl, stir together flour, cornstarch, baking powder, and salt.
• Beat sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; add vanilla. Add flour mixture and milk alternately, beginning and ending with flour mixture, mixing on low speed.
• Pour batter into prepared pans.
• Wash and sanitize all work surfaces, hands, and utensils after handling raw flour and batter.
• Bake until a toothpick inserted in the center comes out clean (at least 170°F). Cool in pan 10 minutes; remove from baking pan to a cooling rack. Cool completely.

Bake time  at 350°F:
Pan size:

2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bunt 38-43 minutes
24 cupcakes 18-21 minutes

High altitude:

• stir 1/4 cup Panhandle Milling all-purpose flour into the mix. Mix as directed.

Frosting:

• In a large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy.

Cake Balls

• Prepare the cake according to directions using any of the recommended pan sizes. When the cake is made, crumble while warm into a large bowl, and stir in the frosting until well blended. Use a melon baller or small scoop to form balls of the cake mixture. Form into balls and freeze for 5-10 minutes.
• Melt chocolate coating and coconut oil in a glass bowl in the microwave for 1-2 minutes, stirring after 30 seconds, or in a metal bowl over a pan of simmering water, occasionally stirring until smooth.
• Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Chef’s Note:

If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double-dipped in white and dark chocolates. Lesser quality White chocolate confectioners’ coating is also called Almond Bark in some stores. It will work for this recipe, but it won’t be as smooth a texture in the finished products.