Christmas Funfetti Cake Batter Truffles

My friend Sarah and I recently discovered that we have been baking Christmas cookies together every year for four years. We started out baking for an afternoon in my dinky kitchen in my little apartment in St. Louis, and now we've graduated to her spending the night and a Saturday baking away in the farmhouse kitchen.



She's a baking guru. As in, she made two cheesecakes while I . . . sat and was largely unhelpful. 

(My farmer also pointed out that the filaments aren't touching on my light bulb cookies, thus rendering them defunct. This is how you know you're married to a handy man.) 

Sarah also whipped up these Christmas Funfetti Cake Batter Truffles from Lauren's Latest, which were so tasty that I had to hide the ones she left us in the back of the freezer so my farmer couldn't find them. 

PLUS, you can get all the ingredients at Aldi, which is a big deal for those of us who don't like making nine stops at fourteen different grocery stores while out shopping. #thestruggleisreal PLUS PLUS, they have milk in them so . . . dairy!

This Christmas, channel your inner Sarah, hollow out a half hour to mix these truffles up, and pop these bad boys in the fridge/freezer for enjoying with your friends and family. 

If my mouth wasn't full of one right now, I'd tell you that you won't be sorry you made these. But . . . since I'm licking sprinkles off my fingers, you're just going to have to trust me on this one.

Deal? 

Christmas Funfetti Cake Batter Truffles

1 cup white cake mix
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon Christmas sprinkles + more for decoration
1 1/2 cups white chocolate chips or vanilla almond bark

DIRECTIONS:

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.