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Pound Cake Truffles 3 Ways
Pound Cake Truffles 3 Ways
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Prep Time:
30 minutes
Total Time:
3 hours 20 minutes
Elevate pound cake into Apricot Brandy, Lemon Coconut, and Dark Chocolate Pistachio truffle flavors - perfect for festive gatherings.
Ingredients:
  • 3 cups Gold Medal™ all-purpose unbleached flour
  • 3 cups granulated sugar
  • 1 1/2 cups butter or margarine, softened
  • 1/2 cup sour cream
  • 1/2 cup milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 6 eggs
  • 1/3 pound cake (recipe above)
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/4 cup apricot preserves
  • 1/2 cup finely chopped pecans
  • 1/2 cup flaked coconut, toasted
  • 2 to 3 teaspoons grated lemon peel (1 medium)
  • 1/2 cup Betty Crocker™ Rich & Creamy dark chocolate frosting
  • 1/2 cup finely chopped pistachio nuts
Instructions:
  • Preheat your oven to 325°F. Grease a 12-cup fluted tube cake pan with shortening or cooking spray, then lightly flour it.
  • In a large bowl, use an electric mixer to beat the Pound Cake ingredients on low speed for 30 seconds, scraping the bowl constantly. Increase the speed to medium and continue beating for 2 minutes, scraping the bowl occasionally, until the batter is smooth. Pour the batter into the pan.
  • Bake for 1 hour and 30 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean. Allow to cool in the pan on a cooling rack for 20 minutes, then remove from the pan and let it cool completely for about 1 hour.
  • Divide the cake into 3 equal parts and use one part for each flavor of truffles.
  • Prepare a cookie sheet lined with waxed paper. Crumble one-third of the pound cake into a large bowl. Mix in the frosting and preserves until well combined. Shape the mixture into 1-inch balls and place them on the prepared cookie sheet. Roll each truffle twice in pecans for a delicious finish.
  • Prepare a cookie sheet by lining it with waxed paper. In a large bowl, crumble one-third of a pound cake. Mix in frosting, coconut, and lemon peel until fully combined. Shape the mixture into 1-inch balls and place them on the prepared cookie sheet.
  • Prepare a baking sheet with waxed paper. In a large bowl, crumble one-third of the pound cake. Mix in the frosting until fully combined. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Roll each truffle in pistachios twice.

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