1 (18.25 ounce) package Pillsbury® German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
1/2 cup Pure Vegetable Oil
1 (14 ounce) can Sweetened Condensed Milk
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup flaked coconut
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1/3 cup rainbow sprinkles
3 cups (16 oz) white chocolate melting wafers or candy melts
Rainbow nonpareils (small round sprinkles)
Directions
Pasteurize flour: Place flour in a microwave safe bowl and microwave for about 1 minute and 15 seconds, stirring every 30 seconds, until the flour reaches an internal temperature of 160 degrees F. This method will kill any bacteria. Let flour cool to room temperature.
In a food processor, combine flour yellow cake mix, sugar, butter and vanilla extract. Blend until a firm dough forms and there are no lumps left.
Remove dough from food processor and into a medium bowl. With a large spoon stir in rainbow sprinkles. Roll dough into 1-inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
While dough is chilling, melt white chocolate in a double boiler, or in the microwave in 30 second increments, stirring each time. Dip truffle balls in melted white chocolate using toothpicks or a fork. Return to wax paper and immediately sprinkle the tops with rainbow nonpareils.
Let truffles coating harden in the fridge for 20 minutes. Store in an airtight container for up to a week.
