Cup of Yum
1. Cover a baking sheet or cutting board with waxed paper and set aside.
2. Slice the butter into 8-10 pieces and add it to a large bowl. Add the cake mix and flour.
3. Work the butter into the flour and cake mix using a fork until thoroughly combined and resembles smooth cookie dough. To make the process easier, mix with a fork first, then use your hands or a spatula to combine all the ingredients.
4. Add watermelon extract and pink gel food color, and fold in with a spatula. If the batter is too dry, add a teaspoon or two of milk.
5. Add mini chocolate chips and fold in with a spatula.
6. Measure 1.5-2 tablespoons of truffle batter. Using a cookie scoop, scoop the dough and roll it into a ball using your palms. Place the truffle balls onto the prepared baking sheet. Place them in the freezer for 10 minutes (or refrigerate for 30 minutes) before coating them with green chocolate.
7. The number of truffles you will get depends on how large or small you make them.

Green White Chocolate Coating:

1. Add the candy melts to a large microwave-safe bowl and melt for 30-40 seconds. Stir well and microwave for an additional 20 or 30 seconds. Stir again with a spatula, and if there is still chocolate that hasn't melted, microwave for an extra 15 seconds and stir well.
2. Using a fork, dip each dough ball into the melted white chocolate and place it on a prepared plate covered with wax or parchment paper.
3. Place the truffles in the fridge for at least 20-30 minutes, or until the chocolate coating has hardened.
4. Store truffles in the fridge for up to 7-10 days. Serve and enjoy!