One box of spice cake cake mix
1/2 a can of pumpkin (not the pie filling kind)
1/4 cup of oil
1 cup of water
Combine all ingredients in a mixing bowl and beat until smooth. Grease a large glass baking dish and fill with your cake batter. Bake as the directions on your cake mix advise you.
1 cup of sugar
1/4 cup of water
6 tablespoons of butter
1/2 cup of heavy cream
1 teaspoon of course sea salt
Put your sugar and water into a large pot and heat, stirring until your mixture is dissolved. Heat until boiling, stirring throughout. Once your mixture starts boiling do not stir it. Let it boil until it turns an amber brown color. Then add your butter and once it's melted remove it immediately from the heat. Count to three and then whisk your heavy cream slowly into your mixture. Constantly whisking and mixing until your caramel is creamy. Mix in your salt last. Let your caramel set until room temperature.
I also used butter-cream in my recipe and I used this recipe for my butter-cream
So to make the cake truffles, if you've never made them before...this is what you do.
Once your cake has cooled completely, as well as your salted caramel...combine your entire cake, 1/3 a cup of salted caramel and one cup of butter-cream to a large bowl. Mix and smash your cake mix, caramel and butter-cream until the mixture is well blended and slightly crumbly and moist.
On a large baking pan with a layer of wax paper, spoon 1 to 1/4 inch balls of the cake mixture onto your wax paper. Let your cake mixture freeze for about 30 minutes. Once your cake mixture is a little firmer take the balls and roll them into your hand until they are smooth and round. Put them back into the freezer while you do your next step.
You'll need white almond bark for the outer coating. You can find this in your grocery store's baking section (in-case you didn't know what it was). Melt the almond bark as directed. Once your almond bark is melted (I usually do my almond bark half at a time) start dipping your cake truffles into the almond bark coating evenly and shaking off excess coating. I have used tooth picks, spoons and candy making ladles in the past. This time I used a small teaspoon to place and pick up my cake truffles from the coating.
Immediately after you place your cake truffle back onto the wax paper place sprinkles, candy corn or whatever topping you choose right on top of the cake truffle because the almond bark cools quickly.
You may need 1 to 1 1/2 a package of almond bark to cover this entire batch...depends on how large or small you make your cake truffles. I made about 30 cake truffles with this recipe.
There you have it. Happy fall baking!