POUND CAKE TRUFFLES 3 WAYS

Pound Cake Truffles 3 Ways image

Provided by @MakeItYours

Number Of Ingredients 20

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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 salt
1/2 teaspoon baking powder
6 eggs
1/3 pound cake (recipe above)
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
1/4 cup apricot preserves
1/2 cup finely chopped pecans
1/3 pound cake (recipe above)
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
1/2 cup flaked coconut, toasted
2 to 3 teaspoons grated lemon peel (1 medium)
1/3 pound cake (recipe above)
1/2 cup Betty Crocker® Rich & Creamy dark chocolate frosting
1/2 cup finely chopped pistachio nuts

Steps:

Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Pour batter into pan.
Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting and preserves; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pecans.
To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting, coconut and lemon peel; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet.
To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pistachios.