I’m going to keep this short and sweet because this recipe looks daunting enough as it is!

Jacqueline originally picked a chocolate to have in her recipe arsenal. Since this one is challenging to make gluten free/dairy free she asked me to post the original recipe. I gladly obliged.

Jacqueline is ah-mazing and made this cake gluten free so if you know someone with a food allergy, they can still enjoy the cake! Check out her gluten free cake recipe here!

We have a small group this week. Me, Audra over at The Baker Chick, and Jacqueline.

Don’t forget to check out our Pinterest page with pictures of all our past Milk Bar Monday recipes.

Like I said, this recipe looks daunting all typed up. But each component is fairly quick to make on its own, so the process isn’t too time consuming.

My notes on the recipe:

I wanted the middle layer to be laden with fudge so I used 1/4 of the recipe in each step, and I saved the fudge used to make the cake to pour over my finished  product.

I made both batches of the fudge sauce in the microwave. It is super easy and fast that way.

This cake is full of the malted flavor. If that’s not your thing, use the regular fudge recipe in it’s place.

Both the bf and I thought this cake tasted better frozen.

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It’s the Second Annual Great Food Blogger Cookie Swap! This year our lovely hostesses partnered with Cookies for Kid’s Cancer & OXO to make the season a little more special.

Every food blogger that signed up made a small donation to Cookies for Kid’s Cancer. And for every dollar that we donated OXO matched dollar for dollar!

If you weren’t able to participate in the fun this year be sure to keep an eye out for it next year. It’s a great event!

Gooey Butter Cookies… Have you seen these before?

The first time I tried a gooey butter cookie was at my parent’s house. It took me all of 3 bites to become completely addicted.

When I asked my Mom where she got these tasty new cookies, she told me the local butcher shop. Uh…okay? Next time I went in, I looked around and sure enough I found a few packs of cookies sitting amongst the random spice mixes and bread.

I liked these so much I knew I could never make them … that would be far too dangerous.

But that didn’t mean I couldn’t make them for anyone else!

They are great for shipping to you friends around the holidays because [1] they stay super moist and chewy longer than most cookies [2] it’s easy to make any flavor!

That’s right. This recipe is so fun & easy. All you need is a box of cake mix, an 8 oz block of cream cheese, 1 stick of butter and an egg! You can substitute any flavor cake mix, and spice up the mixes with chocolate chips or extracts.

For my cookie swap matches I chose to make red velvet & chocolate.

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It’s time for another Milk Bar Monday. It’s a small one today – just Audra and I!
But that’s okay, we have a tasty new recipe for you.

Remember the apple pie layer cake I made back in February? Imagine that (minus the frosting) rolled up into a cake truffle covered in white chocolate. Just like those carrot cake truffles we made.

These were fairly easy, as far as MBM posts go. No new ingredients or techniques, just a different assembly process.

I was a little iffy on the proportions I was going to need, so I went ahead and made the full recipe of each component. You could easily scale each one back to half or quarters for fewer cake truffles.

The major difference between this recipe and the cake recipe is the way I cut the apples for the apple pie filling.

For the cake I recommend slightly larger chunks, for the truffles the smaller the better. The small apple pieces mixed in with the cake and cheesecake, but were big enough to keep their shape.

When rolling the truffles in the chocolate – be careful & work fast! I chose to skip the extra crumbs, I find that process strangely difficult.

These cake truffles are mighty tasty, so why not share with your friends? Make some for a holiday party, a cookie swap, or as gifts for the neighbors. Everyone will be happier with a little Milk Bar Monday magic in their lives.

APPLE PIE CAKE TRUFFLES

Makes 24-30 Cake Truffles
INGREDIENTS (COMPONENTS):
1 barely brown butter cake recipe, crumbled
1 apple pie filling recipe, apples strained of excess juices
1 liquid cheesecake recipe
1 pie crumb recipe
white chocolate or vanilla candy coating

DIRECTIONS:
In the bowl of your stand mixer combine the cake, apples from the apple pie filling recipe, liquid cheesecake, and 3/4 of your pie crumbs.
Mix everything together until 1 uniform mixture.
Roll the mixture into 24-30 even sized balls. Place them closely together on a lined cookie sheet, cover with plastic wrap and place in the freezer for an hour or two.
Melt the white chocolate or candy coating, mixing occasionally to keep smooth.
Dip the balls in the chocolate, then shake to remove any excess chocolate. You want a fairly thin chocolate coating. Sprinkle with a bit of the reserved pie crumb. Repeat with remaining truffles.
Place back in the freezer for a minute so the chocolate can harden. Serve immediately, store extra cake truffles in the refrigerator for 3-4 days.

My final verdict, not so much cakey as cheesecake-y. If you want to have a more cake like truffle go for Audra’s recipe. If you want something a little more creamy and rich, try this version.
Either way you and your friends are in for a treat!