Key Lime Cake Truffles...and Do-overs

Do you ever wish you could have a do-over?

Take a few of mine for example.  Let's see, I would like a do-over of:

• ...my bangs from the 80s.  The bangs my friend (a male friend, mind you) referred to as the "mall claw."
• ...the time when I was about 19 and rear-ended the car in front of me at a stoplight because a boy driving a car in the next lane was smiling at me.
• ...in 3rd grade, when a plant sitting on a windowsill got stuck in my hair as I walked by and, yes, dumped *soil first* onto my head.

Oh, I have more.

When Frigidaire and Foodbuzz asked a few of us if there was something we'd like to do-over, you can see, I had plenty to choose from.  Frigidaire is asking you to share your do-over story on their Facebook page.  For each story shared, Frigidaire will donate $1 to Save the Children and one person will win the "ultimate do-over."  
{I wonder if they could transport me back to the 80s for those updated bangs?}
 

I decided that I'd really like a do-over of  making cake balls, or truffles.  I've made them many times, but they're never round, smooth, or perfect enough for me.

Well, in December I was in the presence of Angie...you know, Bakerella?  Although time didn't permit her to do a full demonstration, I actually witnessed her ROLL a cake ball.  I figured...I was in the presence of greatness, some was bound to rub off on me.

So, I made Key Lime Cake Truffles.

Yes, they are smoother than my first.  Yes, they are yummy.

No, they are not perfect.

Do-over!!!


PS...don't mail order candy melts to be shipped to Texas in June.  Just don't.

{Another do-over.}

Key Lime Cake for Truffles

1 (18.25 oz) lemon cake mix
1 (3 oz) package lemon pudding mix
4 eggs
1 & 1/3 cups water
1/3 cup vegetable oil
1 TBSP Key Lime extract

Preheat oven to 325 (350 for glass pan); grease a 13 x 9" pan and set aside.

Combine all of the ingredients in the bowl of a stand mixer and beat on low until combined.

Increase speed to medium and beat for 2 minutes more.

Pour the batter into the prepared pan and bake 33-38 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely before crumbling the cake, rolling and coating.

To make the cake truffles, crumble the cake in a large bowl.  Stir 1/2 teaspoon Key Lime extract into a container of cream cheese icing.  Stir 3/4 of the icing into the crumbled cake.  Roll into balls and place on a cookie sheet.  Chill the rolled balls in the refrigerator for several hours. 

Melt the candy melts or almond bark as directed on the package. Thin with a bit of oil or Crisco if necessary.  Dip the cake into the melted coating and cover completely.  Sprinkle immediately with graham cracker crumbs.

Let dry on a waxed paper-lined cookie sheet.

This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

What would YOU do-over? 

Do you ever wish you could have a do-over?

Take a few of mine for example.  Let's see, I would like a do-over of:

• ...my bangs from the 80s.  The bangs my friend (a male friend, mind you) referred to as the "mall claw."
• ...the time when I was about 19 and rear-ended the car in front of me at a stoplight because a boy driving a car in the next lane was smiling at me.
• ...in 3rd grade, when a plant sitting on a windowsill got stuck in my hair as I walked by and, yes, dumped *soil first* onto my head.

Oh, I have more.

When Frigidaire and Foodbuzz asked a few of us if there was something we'd like to do-over, you can see, I had plenty to choose from.  Frigidaire is asking you to share your do-over story on their Facebook page.  For each story shared, Frigidaire will donate $1 to Save the Children and one person will win the "ultimate do-over."  
{I wonder if they could transport me back to the 80s for those updated bangs?}
 

I decided that I'd really like a do-over of  making cake balls, or truffles.  I've made them many times, but they're never round, smooth, or perfect enough for me.

Well, in December I was in the presence of Angie...you know, Bakerella?  Although time didn't permit her to do a full demonstration, I actually witnessed her ROLL a cake ball.  I figured...I was in the presence of greatness, some was bound to rub off on me.

So, I made Key Lime Cake Truffles.

Yes, they are smoother than my first.  Yes, they are yummy.

No, they are not perfect.

Do-over!!!


PS...don't mail order candy melts to be shipped to Texas in June.  Just don't.

{Another do-over.}

Key Lime Cake for Truffles

1 (18.25 oz) lemon cake mix
1 (3 oz) package lemon pudding mix
4 eggs
1 & 1/3 cups water
1/3 cup vegetable oil
1 TBSP Key Lime extract

Preheat oven to 325 (350 for glass pan); grease a 13 x 9" pan and set aside.

Combine all of the ingredients in the bowl of a stand mixer and beat on low until combined.

Increase speed to medium and beat for 2 minutes more.

Pour the batter into the prepared pan and bake 33-38 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely before crumbling the cake, rolling and coating.

To make the cake truffles, crumble the cake in a large bowl.  Stir 1/2 teaspoon Key Lime extract into a container of cream cheese icing.  Stir 3/4 of the icing into the crumbled cake.  Roll into balls and place on a cookie sheet.  Chill the rolled balls in the refrigerator for several hours. 

Melt the candy melts or almond bark as directed on the package. Thin with a bit of oil or Crisco if necessary.  Dip the cake into the melted coating and cover completely.  Sprinkle immediately with graham cracker crumbs.

Let dry on a waxed paper-lined cookie sheet.

This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

What would YOU do-over?