Truffles
Chocolate Cake Batter
Buttercream Frosting
12 ozs. Coating Chocolate
Bake miniature cupcakes using bitecake pans. Remove from pan and cool. With an apple corer tool or paring knife, cut a plug out of each small cake and fill the cavity with buttercream frosting, then replace the plug.
Melt chocolate in top of double boiler and hold at 90 degrees. Dip each cake in the melted chocolate, turning to coat well. Dry on waxed paper. Garnish each truffle while still soft with a candy holly or pecan half.
Chocolate Cake Batter:
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1-1/4 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon baking powder
3/4 cup dairy sour cream
3/4 cup shortening
2 eggs
4 ozs. unsweetened chocolate, melted and cooled
1 cup water
Mix dry ingredients thoroughly. In mixing bowl, cream sour cream and shortening; add eggs and mix well. Then add melted chocolate, followed by dry ingredients alternately with water. Beat until smooth. Pour into bitecake pans and bake in a 350 degree oven for 10 to 25 minutes.
Buttercream Frosting:
1/2 cup butter
1/4 cup vegetable shortening
1 lb. confectioners' sugar
2 teaspoons vanilla or 1 teaspoon orange extract
2 to 4 tablespoons water
Cream butter and shortening. Add sugar and flavoring and cream again; then add water slowly until desired consistency is obtained. Beat 3 to 5 minutes.
