Red Velvet Cake Truffles

Preheat the oven to 350 degrees F (180 degrees C) and grease a 9x13-inch baking dish well.

Combine the Red Velvet Cake Mix (1 box), Milk (1 cup), Vegetable Oil (1/3 cup), Eggland's Best Classic Eggs (3), and Unsweetened Cocoa Powder (1 Tbsp) in a large mixing bowl and stir it all together thoroughly until smooth.

Pour it into the pan and bake the cake for 25-30 minutes, until a toothpick comes out cleanly. Adjust the cooking time and temperature if different on your box.

Let it cool enough to handle, then crumble it all into crumbs thoroughly and let it cool completely. Add in Cream Cheese Frosting (1 1/4 cups) and stir it in with a spoon. Switch to your clean hands and mush it all together into a solid dough.

Get out a sheet tray and line it with either a silicone mat or parchment. Then use a 1 1/2- inch cookie scoop to scoop out perfect portions of the dough and roll them into smooth little balls. Line them up on the tray as you make them, you should get 40 total using that measurement.

Put the tray in the refrigerator to set the centers for 2 hours.

After 2 hours, microwave the White Chocolate Chips (4 cups) in a microwave safe bowl for a minute, then stir it and microwave it for another minute or so until it is easily pourable and smooth. Let it cool just a little so that it doesn’t melt the centers, and set up another lined tray while it does.

Get out the centers from chilling and place the first one on a fork above the bowl of chocolate. Spoon the chocolate over the center and gently tap the fork on the side of the bowl so that the excess drips into the bowl.

Gently nudge it onto the tray and sprinkle the Red Crystallized Sugar (to taste) on top before the chocolate hardens. If the chocolate gets too hard to work with, just heat it up again for about 30 seconds to make it pourable again. Store them sealed in the refrigerator for up to 3 days and enjoy!