Chocolate Raspberry Cake Truffles

Prepare cake according to directions on box. I recommend using a 9"X13" pan. Bake and let cool completely.

Crumble cake in a large mixing bowl. Set aside.

In medium sized sauce pan, melt butter and add the remaining 3 ingredients. Stir until well combined and mixes smooth.

Remove from heat. Cool slightly and pour over cake crumbs. Using rubber spatula, mix together until soft dough comes together.

Using notched 1/4" guide sticks, assemble 9"x13" DoughEZ pastry frame. Set on top of unraveled DoughEZ Mat. Place cake ball dough within the frame and pat down gently. Fold mat to cover dough. Roll dough to the perfect 1" in thickness. Uncover and remove frame. Take dough scraper and adjust edges and shape to a rectangle or square. Use a guide stick to measure and cut 1"cubes. Roll into balls by hand and chill or place in freezer for 30- 45 minutes. *See additional recommendations if preparing cake pops.

Melt candy coating or temper chocolate. Remove cake balls from refrigerator or freezer.

Dip chilled cake balls and place on DoughEZ Mat or parchment paper lined baking sheet to set.

Optional: Drizzle melted colored candy coating over cake balls and decorate with sprinkles.