FIVE-MINUTE TRIFLE
Frozen pound cake, pudding mix and whipped topping make this trifle easy to assemble...and true to its name. Any type of cake can be used. Then add your favorite berries or fruit and any flavor of pudding. Chocolate cake, canned cherry filling and chocolate pudding make it a Black Forest variation that's delicious.-Julia Trachsel, Victoria, British Columbia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.
Nutrition Facts :
CAKE TRUFFLES
This recipe is from Bakerella, is super popular, and is very good. They are time consuming, especially if you make them for the first time, so plan for a couple days. This is a unique treat to give as a gift or to serve at a bridal shower, a holiday party, or any get together. Enjoy! Prep time does not include chilling time.
Provided by Greeny4444
Categories Candy
Time 1h15m
Yield 40-50 cake truffles, 20 serving(s)
Number Of Ingredients 9
Steps:
- Cook the cake as directed on the box for a 13 X 9 cake.
- After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
- Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
- Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
- Chill for several hours (you can speed this up by putting in the freezer).
- Melt chocolate in the microwave per directions on package.
- Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
- Decorate as desired.
- NOTES:.
- For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
- If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
- I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
- I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
- The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).
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