SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Cake Truffle Rats


Yield: 40 Prep 1 hr
Cake Truffle Rats

Ingredients

  • 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

Directions

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.