Meagan’s Cooking Blog

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Pumpkin Cake Truffles October 15, 2010

Filed under: Dessert — prlmrg08 @ 7:46 am

So I finally started catching up on my Reader and came across this AMAZING recipe from www.madeinmelskitchen.com …. Seriously one of my new favorite pumpkin things to make!!

Pumpkin Cake Truffles

  • Pumpkin Cake, cooled completely (recipe below)
  • ~ 3/4 of a can of vanilla or cream cheese frosting, or ~1.5 cups of yourfavorite cream cheese frosting
  • 1.5 pounds of white chocolate —– (I used white chocolate for 1/2 of the truffles and white almond bark for the other half and I liked the way the almond bark tasted and coated better)
  • 1/2 cup butterscotch chips

Line a cookie sheet with parchment or wax paper. Crumble cake into a large bowl. Add 3/4 of the can of frosting and mix well. If mixture seems crumbly or dry, add remaining frosting. Mix well, you shouldn’t see any streaks of frosting.

Using a small cookie scoop, portion cake mixture onto prepared cookie sheet and shape into small balls.  Refridgerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet and refrigerate until firm.

Melt the butterscotch chips in a small bowl in the microwave. Stir ~ 1/4 cup of the remaining melted chocolate into the butterscotch chips. Transfer to a squeeze bottle, or a small plastic baggie with the corner snipped off. Drizzle the butterscotch over the cake truffles. Let cool completely. Store in an airtight container in the refrigerator.

Makes approx. 60 cake truffles.

Pumpkin Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Lightly spray a 9×13 cake pan with cooking spray. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.

Pour the batter into prepared cake pan.  Bake until the cake springs back when touched, and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Let cake cool completely.

Cake adapted from MarthaStewart.com.
As far as tips goes for truffles/cake balls…. I use my slotted spoon to dip the cake balls into the chocolate. Tapping it on the side of the pan drains the extra and then they just slide right off onto the cookie sheet to cool :)
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