Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Pumpkin Patch™
1 egg
1 cup water
16 oz. container cream cheese frosting
Black and orange sanding sugar for decorating
1 lb. 4 oz. package white almond bark
Directions
Preheat oven to 350°. Combine first 3 ingredients; stir to blend. Pour batter into a greased 9x13 baking pan. Bake for 25-35 minutes or until toothpick inserted in center comes out clean and top is nicely browned. Cool completely.
Break cake into crumbs with your fingers until you have small, uniform crumbs (the smaller the better) Stir in 3/4 of the cream cheese frosting; stir until a stiff dough forms.
Roll dough into 1-inch balls; place on a foil-lined or waxed paper-lined baking sheet. Cover; chill 1 hour.
Melt almond bark as directed on package; pour into a small deep bowl. Dip each truffle into the warm almond bark with a spoon; turn to coat completely. Set on wax paper-lined baking sheet. Continue with the remaining truffles. Sprinkle half with black sanding sugar and half with orange sanding sugar while the almond bark is still soft. Makes about 50 truffles.
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