Tuesday, February 22, 2011


In celebration of a friend turning the big 3-0, we spent the majority of Saturday overindulging at Alexander's Tavern in Fells Point. While we got our fill of 5 for $15 craft buckets and tater tots smothered in crab dip, some of the more ''active'' party goers battled to the death (ok, not really) in round after round of the ever brutal shuffleboard. Drunk and bloodied, it was now time for dessert.

In our constant attempt to defy normalcy, we created a Birthday Cake Truffle in lieu of a standard cake. Not quite sure how the belligerent mob (not really, again) would react to this slap in the face of tradition, we hid amongst the fallen mathletes, awaiting our fate. As truffle crumbs littered the bar, we peered out from our hiding place only to discover that the once angry faces were now covered in chocolate stained smiles. Bellies full, and peace restored, we have created a masterpiece.

Birthday Cake Truffles
Recipe after the jump 

1 box cake mix (we used Funfetti)
1 can frosting (Funfetti again)
2 bags chocolate chips (we opted for milk)
3 eggs
1/3 cup vegetable  oil

Make cake according to instructions on the box. Allow to cool completely and crumble. In a large bowl, combine frosting and cake crumbs until fully incorporated. Using your hands, form bite-sized balls. Arrange on a lined baking sheet and freeze for at least 1 hour. In a double broiler, melt chocolate chips. Using a small fork, dip cake balls into melted chocolate. Spoon drops of chocolate over dipped truffles to cover any exposed cake. Return to freezer until fully hardened (about 1 hour).

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