All right, unbelievers.

12 February, 2011
Rat Fink

I made them myself, I swear!

Yesterday was our faculty potluck lunch at the high school, where everyone brings in goodies to share. After rehearsal Thursday night, I baked up 28 of my Devil’s Food Cake Truffles and took them in Friday morning. After picking up my serving dish at the end of the day (there were two truffles left, yay for the Thriller), I checked my mailbox in the office and made my way down the hall. Several teachers were talking near their classroom doors, and one called out to me that I’d “won the prize” for the snazziest dessert of the day. Then she told me there was some discussion over the lunch table as to the “homemade” authenticity of my truffles. Whoa! I was simultaneously flattered and flummoxed. Did they really think I’d buy pastries and try to pass them off as my own? After another colleague walked by and teased, “Nice fakejob, Jax,” I thought “Hmmmm…mebbe so.”

I told the Thriller it was like trying to convince the doctors at the asylum that I really, honestly, truly wasn’t crazy. Hilarious. So as I drove home, an idea popped into my nut. “Why not go foodie blogger for a day?” Since I’d had two teachers ask me for the recipe, I figured it might kill two birds by posting photographs of me actually making the things. So, without further delay…

Devil’s Food Cake Truffles

You will need:

Devil's food cake mix, eggs, oil, melting chocolate (I use Merckens milk)

Bake the cake in a 9 x 13 pan according to directions on the box. If you’re making the icing/filling from scratch, mix together the following:

  • 8 oz. cream cheese, softened
  • 5 T. butter, softened
  • 2 t. vanilla extract
  • Mix above ingredients, then stir in 2 to 3 cups sifted confectioner’s sugar (I eyeball it)

Otherwise, you can buy a 16-oz. plastic container of ready-made whipped cream cheese frosting.

Now the fun part…

Claw out the cake and crumble it into a bowl. Eat some.

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Add the cream cheese frosting you made while the cake was baking.

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Mix, knead, pummel. But wear gloves, because no one knows where your hands have been.

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Roll, roll, roll, roll. Then put them in the freezer for about 15 minutes.

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Melt the chocolate slowly. I like to use a double boiler, but you can make it work in the microwave, too.

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Smooth, creamy, thumbs-up yummy.

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Puncture each chilled truffle with a toothpick...

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...then swipe it through the chocolate bath. Don't dip for too long, or you'll be fishing cake crumbs out of the mixture. Tap to shake off excess chocolate.

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Before the chocolate dries, carefully unscrew the toothpick and remove it.

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Grab a clean toothpick, dip it in the chocolate, and paint over the hole left by the original toothpick. A picky step, but it makes them prettier.

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Another extra step: put some chocolate discs in a plastic pastry sleeve, microwave to melt it, then snip off the end.

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Draw pretty squiggles. (Hopefully better ones than these.)

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Délicieux chocolat.

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See you guys? My name was even on one of the pans. Would I ever cheat?

About this, I mean?

:P

17 Comments

  1. YUMMIE YUMMIE! I wanna taste!! [[lick]]

    • Hey you! What are you doing up so early on a Saturday???

      • I was wondering if you would notice that :-) I *think* I was having either an allergy attack, or I’m getting a cold…? I kept having to get up & blow my nose & was coughing, so I got up & took some drugs. Then I couldn’t get back to sleep, so I thought I’d see if you were up & at your computer already (silly me – was there any doubt?) :-)

        xoxoxo

  2. Sister Mavis knows first hand that you made these from scratch!!! They were indeed the yummiest! Only one problem with them – you want to eat too many!!! :-)

    • Yeah, and I think I’ll schlep them all over to your house for the day — we need to make sure there are actually a few left to serve at the party tomorrow. HA

  3. WOW- lots of work!! But boy do they look yummy!

    I get the same thing with some of my sewing projects – ‘C’mon – where’d you buy that?’. Then I let them look inside and out for a label. He he he.

    Have a great weekend! I get to go to the studio for makeup lessons. :P~~~

  4. Ok I am gonna be picky. Using a box mix doesn’t make them from scratch. They do look delectable, though! I think it’s a great compliment that your colleagues thought you had cheated. :)

    • I knew someone would bring that up. LOL! Technically, you are right.

      Here’s a funny (and somewhat related) thing. Do you know what I’ve found from all my baking research? Most professional bakers use — you guessed it — cake mixes. They have tons of anecdotal evidence supporting their assertion that when you put a scratch cake and a mix cake side by side, people cannot notice the difference in taste. Moreover, they say that box mixes are stringently measured; each recipe is premixed the same.

      I guess it’s a horrible fight between the old guard and the progressives, just like anything else. Pick a discipline (business, music, education, art, science) and you have the two camps, simmering in their respective rightness.

      But just because I love you, I will refrain from calling my little spheres of delight “made from scratch.” :P

      • I was wondering about that, if professionals use some kind of mix. But I watch The Cake Boss and Cupcake Wars and several other fun cake contest shows on the UK Food Channel and they all make their cakes and cupcakes from scratch. Maybe that’s for the camera?

        I guess I am Old School and all I know is when I make my muffins from scratch they are WAY better than any I make from a box (although those are good, too!).

        I would also suspect that not many people these days even know what a cake from scratch tastes like and if presented with both they will go for the one that tastes most familiar, not necessarily the best.

        I am just thinking aloud here. :) I haven’t had anything to eat yet this morning and one of those truffles would be divine…. even at 6:10 am!! scarf scarf

        • Cake Boss, Ace of Cakes…they make them from the ground up I’m sure, but waaaaaay too much hand-touching time on them for my comfort. [And you know me: I would have to be pretty grossed out to turn down cake!] And all that nasty fondant…bLEcH!

  5. My boss at work made these around Christmas using vanilla cake mix and which chocolate. Freaking delicious.

  6. I covet one your truffles! Trade ya one for a brussel sprout.

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