Peanut Butter & Nutella Cake Truffles

As I have gained experience cooking I have acquired a reputation for bringing baked goods to celebrations. We have a very close group of family friends that we spend the Jewish holidays with and I always bring dessert. So far I have made chocolate chip cookie pie and apple upside down cake. Both were hits but the cookie pie was definitely more of a crowd pleaser. Knowing this I decided to go with a rich, chocolate dessert for our last gathering. I went with these truffles and boy oh boy- success. They were quite tasty and fun to make- just make sure your cake balls are well chilled (aka frozen or almost frozen) and you will have plenty of success. The original recipe called for making peanut butter truffles and nutella truffles. I thought it would be best to combine them and make it into one delicious bite- sure enough they were delectable!

Source: Inspired from The Crepes of Wrath

Ingredients:
1 box yellow cake mix, baked according to directions
1 cup peanut butter
1 cup Nutella
18 oz. milk or dark chocolate
Sprinkles or whatever you want for decoration

1. Bake cake according to package directions. As soon cake is cooked crumble the cake into fine crumbs in a large bowl.

2. Mix the bowl of crumbled cake thoroughly with peanut butter and Nutella. Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 40). Chill for several hours (you can speed this up by putting in the freezer).

3. Melt chocolate in microwave in 30 second intervals stirring in between.

5. When chocolate is completely melted, roll balls in chocolate with two forks, rolling the balls between the forks. Place on a cookie sheet to cool.

6. Decorate with sprinkles, drizzled chocolate, or serve as is.

7. Allow the truffles to harden before serving- I like to keep them in the fridge until serving.