Red White And Blue Cake Balls

Baking The Cake

1. Preheat the oven to 350 F. Lightly oil 3 8 inch x 8 inch square baking pans or line with parchment paper.
2. In a large mixing bowl , combine cake mix, oil, water and eggs. Mix with an electric mixer or a whisk until all of the cake mix is fully mixed into the wet ingredients.
3. Separate the batter into three smaller bowls and set one bowl of batter to the side. Mix red food coloring into one bowl, adding a few drops at a time until the batter is your desired color. Repeat with the next bowl with the blue food coloring until you have one plain, one red and one blue bowl of cake batter.
4. Pour each batter into its own square baking pan. Bake each cake for 14-16 minutes, or until a toothpick inserted in the center comes out clean and the cake is cooked through. Allow the cake to cool completely on a wire cooling rack or clean kitchen towel.

Making The Cake Ball Centers

1. Once cooled, crumble the cake between your fingers each into their own bowl.
2. In a large mixing bowl, beat cream cheese until smooth with an electric mixer. Divide the cream cheese evenly between the three bowls of crumbled cake. Mix each bowl of cake and cream cheese well until the cake becomes the texture of playdough with an electric mixer on low or a silicone spatula. Be careful to clean the beaters or spatula when moving from one cake mixture to the next.
3. Line two baking trays with parchment paper. Combine about a one inch piece from each color of cake, red, blue and white. Roll the colors together with your hands to make a ball with a tie-dye effect. Place each ball onto the baking trays. Place the trays of cake balls in the freezer the truffles for 30 minutes.
4. Dipping The Cake Balls In Chocolate
5. Add the white chocolate melting wafers to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white chocolate sauce.
6. Remove truffles from the freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other.
7. Drizzle with extra chocolate with a fork (see notes) and immediately sprinkle with sprinkles before the chocolate begins to harden. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!