Pound Cake Truffles 3 Ways Recipes

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POUND CAKE TRUFFLES 3 WAYS



Pound Cake Truffles 3 Ways image

A classic pound cake made from scratch is transformed into three delectable truffle flavors: Apricot Brandy, Lemon Coconut and Dark Chocolate Pistachio. A great idea for holiday parties or showers.

Provided by Stephanie Wise

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 20

3 cups Gold Medal™ all-purpose unbleached flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/4 cup apricot preserves
1/2 cup finely chopped pecans
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup flaked coconut, toasted
2 to 3 teaspoons grated lemon peel (1 medium)
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy dark chocolate frosting
1/2 cup finely chopped pistachio nuts

Steps:

  • Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
  • In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Pour batter into pan.
  • Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
  • To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting and preserves; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pecans.
  • To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting, coconut and lemon peel; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet.
  • To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pistachios.

Nutrition Facts : ServingSize 1 Serving

POUND CAKE TRUFFLES



Pound Cake Truffles image

Make and share this Pound Cake Truffles recipe from Food.com.

Provided by Manami

Categories     Candy

Time 35m

Yield 20-30 serving(s)

Number Of Ingredients 7

1 sara lee poundcake (thawed)
6 1/2 tablespoons granulated sugar
2 tablespoons softened butter
2 tablespoons unsweetened dutch cocoa (I used Hershey's)
3 teaspoons Amaretto
2 tablespoons toasted almonds
7 ounces good quality milk chocolate (I used Hershey's)

Steps:

  • Melt chocolate in bowl over saucepan of hot water.
  • Break up pound cake and place in kitchen mixer.
  • Add sugar, cocoa, butter, almonds and Amaretto and mix until completely smooth.
  • Roll mixture into small balls.
  • Roll balls in chocolate with your hands and place on kitchen paper.
  • When all the balls are completed start again and re-coat all balls.
  • Store in airtight container.

Nutrition Facts : Calories 143.7, Fat 7.6, SaturatedFat 4, Cholesterol 38.5, Sodium 75.8, Carbohydrate 17.8, Fiber 0.7, Sugar 9.2, Protein 1.9

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