I posted a couple of pictures last week on these babies, but not the recipe. It's really easy, and really yummy, so you must give it a whirl sometime. The blog where I found it online, Baked Perfection, talked about all sorts of flavors, but I went for the same ones she tried and loved them. I didn't go all out and dip them in chocolate--I had just finished dipping a couple of hundred little marshmallow-krispie treats in chocolate and thought not only would that be redundant, but my little carpal tunnel hands needed a different activity!
Peanut Butter and Nutella Cake Truffles
(I changed the name from "balls" to "truffles"... don't you think?)
1 box yellow cake mix (cook as directed on box for 13 X 9 cake)
8 oz. peanut butter
8 oz. nutella
Bake the cake according to package directions. As soon cake is cooked split the cake into two halves and crumble each half into a large bowl. Mix each bowl of crumbled cake thoroughly with peanut butter in one and nutella in the other. Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 40). Chill for several hours (you can speed this up by putting in the freezer).
I rolled the peanut butter truffles in confectioner's sugar and the nutella ones in finely chopped toasted hazelnuts. I would probably do the peanut butter ones in chocolate in the future, but I was perfectly happy with how the nutella ones turned out.
These are definitely keepers!