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Cake Truffle Rats

Yield: 40 Prep 1 hr
Cake Truffle Rats


  • 1 prepared 9x13-inch chocolate cake (18 1/4-oz cake mix)
  • 1 1/2 cups  homemade frosting (LHJ.com/frosting)
  • licorice laces, cut into 3-inch strips
  • 3 cups  dark-chocolate candy melts
  • 1 9 ounce package chocolate wafer cookies, ground into fine crumbs
  • sliced almonds
  • chocolate-covered sunflower seeds


1. Grind cake into fine crumbs; mix with frosting in a bowl to form a sticky dough. With greased hands roll mixture into teardrop shapes, 2 inches long. Insert licorice into rounded ends. Transfer to a parchment-lined baking sheet and freeze until firm, 25 minutes.

2. Melt chocolate melts. Place cookie crumbs in a pie dish. Dip each rat in melted chocolate, leaving tail uncovered. Coat with cookie crumbs and insert almond "ears"; let chocolate and crumbs set before transferring to parchment. Brush excess crumbs from rat face ad use dabs of melted chocolate to adhere sunflower-seed "eyes". Repeat with remaining rats. Keep chilled for up to 3 days.