Red Velvet Truffles



Cake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla

Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Bake at 350 for 30 minutes, or until a toothpick comes out clean.

Icing
2~ 8 ounce blocks of cream cheese, room temp
1 lb box powdered sugar (10X)
1 teaspoon pure vanilla extract

Blend cream cheese until smooth. Add sugar and vanilla. Blend well.

Truffles
Crumble cake in a large bowl and add icing, mixing until it is the consistency of fudge. Scoop with a 1 inch cookie scoop or by the teaspoon full. Roll into a ball if using the teaspoon. Place on a sheet of wax paper on a cookie sheet. Freeze for about an hour. Melt white chocolate in a medium bowl (by double boiler or microwave) and coat each red velvet round. Set on wax paper to set. Return to freezer for 5 minutes,  if necessary. Yields about 45, 1 inch truffles.

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