Recipe: Easter Egg Cake Bite Truffles (egg-shaped cake balls using cake mix)

EASTER EGG CAKE BITE TRUFFLES
"Make Easter even more festive and delicious with egg-shaped cake bites. Give the crumbled cake filling a light lemony flavor with Pure Lemon Extract."



FOR THE CAKE BITES:
1 package (2-layer size) white cake mix
2 teaspoons McCormick Pure Lemon Extract
McCormick Assorted Food Colors & Egg Dye
1 cup marshmallow creme

FOR THE COATING:
1 (14 ounce) bag white confectionary coating wafers*

FOR THE DECORATING GLAZE:
1/2 cup confectioners' sugar
2 teaspoons water
McCormick Assorted Food Colors & Egg Dye

TO MAKE THE CAKE:
Prepare cake mix as directed on package, adding lemon extract and desired food color.

Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.

TO MAKE THE CAKE BITES:
Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls then roll to form an egg shape. Refrigerate 2 hours.

TO COAT THE CAKE BITES:
Melt coating wafers or white chocolate as directed on package. Using a fork, dip 1 cake bite at a time into the confectionary coating or chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess to drip off. Place cake bites on wax paper-lined tray.

FOR THE DECORATING GLAZE:
Mix confectioners' sugar and water in small bowl until well blended. Tint with desired food color. Using a fork, drizzle glaze over cake bites. Let stand until glaze is set.

*Confectionary coating, also known as almond bark, is used for candy making and coating. It is packaged in wafer form and is available in a variety of colors and flavors, including milk and dark chocolate. It is found in the cake decorating aisle of craft and party stores. One pound white baking chocolate may be substituted for the confectionary coating.

VARIATIONS:
- Use 2 teaspoon McCormick Pure Vanilla Extract or teaspoon McCormick Raspberry Extract in place of the lemon extract.

- To prepare cake bites in multiple colors, divide prepared cake batter into 2 or 3 bowls. Tint each batch with desired food color. Pour into muffin pan. Bake as directed on package. Crumble cake into separate bowls. Divide marshmallow creme among bowls. Continue as directed.

Makes 24 servings (2 cake bites each)
Source: McCormick