Ellington

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Valentine’s Day has come and gone, and so have my Valentine’s treats. This Valentine’s Day I was busy making several favorite sweets. I started out with heart-shaped sugar cookies, complete with pink frosting and red sprinkles. Then I made chocolate dipped strawberries with both white and milk chocolate. I ended the sweet celebration with red velvet cake truffles. I’d been wanting to try these for a while, but I knew Valentine’s day would be the perfect time to make them.

Ingredients

-One box red velvet cake mix, prepared

-One package cream cheese

-White almond bark (and/or milk chocolate chips)

Instructions

1. Prepare cake per the directions on the box using the 9x13 pan method

2. Once the cake is cool, crumble it into a large bowl

3. Add cream cheese and mix thoroughly.

4. Roll mixture into balls (as big as you want)

5. Refrigerate balls

6. Once the balls are chilled, melt the almond bark in the microwave.

7. Dip and coat balls

8. Place on wax paper and decorate as desired

I have to be honest, I had never tried red velvet cake before I attempted this recipe, but I figured you can never go wrong with any kind of cake! These seem simple, but they were a little time consuming to make with having to wait for the cake to bake, letting it cool and dipping tons of red velvet cake balls. In the end, I wasn’t entirely impressed with the results, but others seemed to like them, so they didn’t go to complete waste! Now I can check these off my "to-bake" list and stick to, in my opinions, the tastier version, Oreo truffles!