White Chocolate Strawberry Truffle Bark

5 from 8 votes

It's luscious, creamy, exquisite; the rich white chocolate hugs a velvety, cake-like center.

Course Dessert

Cuisine American

Keyword cake balls, dessert, truffles

Prep Time 10

Cook Time 35

Total Time 45

Servings portions

Calories 88kcal

Author Paula

1 strawberry cake baked according to package directions and cooled
12 ounces vanilla cake frosting
12 ounces white chocolate candy melts
2 Tablespoons Crisco shortening
optional: sprinkles nuts, mini chocolate chips, or colored sugar for sprinkling on top

Line two cookie sheets with parchment paper. They need to be larger than 9x13.
Crumble cooled cake in a large bowl. Mix cake with entire container of frosting.
Add 1 and 1/2 tablespoon shortening to the candy melts.
You'll need 12 ounces total of white chocolate. (This is one full bag plus 3/4 cup out of another bag. Of course, you can use more if you want.) Melt this white chocolate in the microwave at 30-second intervals. Stir well between each interval. You want the chocolate completely melted and smooth.
Pour chocolate evenly on the two prepared parchment paper lined pans.
Spread evenly.
Allow to set and harden at least 30 minutes.
Divide cake mixture evenly on two layers of chocolate and spread and press into a even layer. You can use a off-set spatula or your fingers for this.
Add remaining 1/2 tablespoon shortening to remaining chocolate.
Melt remaining chocolate and carefully pour over cake mixture. Carefully spread to cover the cake in a thin, even layer.
Add sprinkles before chocolate sets.
Allow to cool and set. You can leave sitting on the counter-top or speed the process by placing in the refrigerator or freezer.

Makes 2 9x13 inch pans of truffle bark.