Ingredients:

  • 1 box (15.25 oz) Red Velvet Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 tbsp Dutch-processed cocoa powder
  • 4 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 16 oz white chocolate melting wafers
  • 1 tbsp refined coconut oil

Instructions:

  1. Preheat oven to 350°F (180°C). Combine red velvet cake mix, water, vegetable oil, eggs, and extra cocoa powder. Whisk until smooth and bake for 25 minutes in a 9x13 inch pan. Allow to cool completely.
  2. Remove the browned top layer of the cake. Break the remaining red cake into large chunks and crumble by hand or with a mixer until fine, uniform crumbs remain.
  3. In a separate bowl, cream together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Add the cream cheese mixture to the cake crumbs one tablespoon at a time, mixing until the dough holds its shape when squeezed without being overly sticky.
  5. Using a 1-tablespoon cookie scoop, form the mixture into balls and place on a parchment-lined baking sheet. Chill in the freezer for 15 minutes.
  6. Melt the white chocolate wafers and coconut oil together in 30-second intervals in the microwave, stirring until smooth. Dip chilled truffles into the chocolate, tap off excess, and return to the parchment. Garnish with red sanding sugar or cake crumbs before the chocolate sets.