Issue: Additional Web Content
Chocolate Cake Truffles
From the story â€œHostess with the Mostessâ€ featured in the November issue
Balls of smashed chocolate cake, enhanced with bourbon and walnuts, and dipped in chocolate.
1 package devil's food cake mix
1 stick (1/2 cup) butter or margarine
Â½ cup powdered cocoa
Â½ cup powdered sugar
Â½ cup finely chopped walnuts
2 teaspoons bourbon
1 lb semi-sweet chocolate.
Prepare cake as directed in 9â€ x 13â€ pan. Let cool.
In a large saucepan, melt butter over low heat. Stir in cocoa and powdered sugar. Add walnuts and bourbon and immediately remove from heat.
Crumble cake into butter mixture. Mix until well balanced (it will seem very dry at first, but will get moister and more condensed with a little muscle). Roll into 1â€ balls.
Melt chocolate in top of double broiler over hot, not boiling water. One by one, dip truffles in chocolate to coat and place on wax paper to dry. (Tip: should you want to thin dipping chocolate for easier coating, stir in vegetable oil, a teaspoon at a time until desirable consistency.) Store truffles covered in a cool, dry place.
This record has been viewed 729