Buddy the Elf™’s Snowball Cake Truffles
with Cream Cheese Frosting & Shredded Coconut
Don’t be a cotton-headed ninny-muggins! Spread the holiday cheer, and serve up our delicious spice cake snowballs—the perfect substitute for an epic snowball fight, like the one from the film in Central Park! Curl up on the couch, and pass around these one-bite treats while you watch Elf with family and friends for the film’s 20th anniversary. After baking our easy spice cake mix to fluffy perfection, you’ll scoop the cake into balls, coat in sweet cream cheese frosting, and sprinkle with a festive flurry of coconut and powdered sugar.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
15.25 ounce
Spice Cake Mix
(Contains Wheat)
4.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Cinnamon
18 tablespoon
Cream Cheese
(Contains Milk)
2 ounce
Confectioners' Sugar
1 cup
Shredded Coconut
(Contains Tree Nuts)
Not included in your delivery
Salt
25 teaspoon
Cooking Oil
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with oil. Line a baking sheet with parchment paper (or foil).
In a large bowl, whisk together spice cake mix, sour cream, cinnamon, 1 cup water, ½ cup oil, and ½ tsp salt until smooth. Pour batter into prepared dish. Bake on middle rack until cooked through and edges are lightly browned, 25-30 minutes. Wash out bowl.
Let cake cool for 5 minutes after baking. Leaving browned edges in dish, scoop cake into clean bowl used for batter. TIP: Spread cake out along sides of bowl to cool more quickly. Once cool enough to handle, scoop out 1 packed TBSP cake; squeeze until a smooth dough forms. Roll into a 1-inch ball. Repeat with remaining cake. TIP: If truffle mixture is too dry to stick together, add water 1 TBSP at a time. Refrigerate cake truffles until ready to use.
Place cream cheese in a medium, microwave-safe bowl; microwave until soft, 20-30 seconds. Whisk in half the powdered sugar until smooth and frosting reaches a drizzling consistency.
Working with one cake truffle at a time, add to bowl with frosting. Using a fork, gently lift truffle, letting excess frosting drip off. (TIP: Lightly tap the fork on the side of the bowl if necessary). Using a second fork, gently push the frosted truffle onto prepared baking sheet. TIP: If frosting becomes too thick, microwave for 10 seconds and stir until smooth. Repeat as necessary. Refrigerate frosted truffles for 5 minutes.
Evenly sprinkle frosted truffles with coconut; gently roll to coat. Transfer to a platter. Dust with remaining powdered sugar and serve.