Cake Batter Truffles

I'm a sucker for trite, meaningless and prosaic statements.  Especially this one, which I heard at bible camp when I was a kid: "If you can dream it, you can do it."  This weekend I had a dream and I decided that I could do it.  The dream was a cake batter truffle.  And not just any cake.  I wanted the concentrated flavor of the yellow birthday cakes I remember as a kid crammed into a bite sized truffle.  Inspired?  Insane?  I didn't really know how to do this, but fortunately pinterest exists.
I love birthday cake.  I love birthdays for that matter, but that's not what this post is about.  For me, yellow cake conjures up memories of roller rinks parties and sheet cakes with 4 inches of icing.  But regardless of whether or not yellow cake holds any special meaning, I'm sure you can agree that cake is awesome.  And if not, there are two possible reasons: One, you are not American.  Two, there is something seriously wrong with you and this is not to be taken lightly so get yourself to a doctor immediately.  Maybe your taste buds have fallen out.
Enough of that, here's the recipe:
1/2 cup unsalted butter, softened
1/2 white sugar
1 1/2 cups flour
1 cup yellow cake mix
1 teaspoon vanilla
1/8 teaspoon salt
3-4 tablespoons milk
2 tablespoons sprinkles
Truffle Coating:
16 ounces almond bark (or white candy melts)
4 tablespoons yellow cake mix
sprinkles

Beat together butter and sugar using and electric mixer until combined.  Blend in vanilla.  Add cake mix, flour, salt and vanilla and mix thoroughly.  Add 3 tablespoons of milk or more if needed to make a dough consistency.  Mix in the sprinkles by hand. 

Roll dough into one inch balls and place on parchment or wax paper lined cookie sheet.  Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in microwave in 30 second intervals until melted.  Stir between intervals.  Once melted, quickly stir in the cake mix until incorporated completely. 
Using a fork, dip truffles into almond bark and shake off excess bark by tapping the bottom of the fork on the side of your bowl.  Place truffle back on the cookie sheet and top with sprinkles.  Repeat with remaining balls until finished.  (Note: for smoother looking truffles, don't add cake mix to melted bark, just leave it by itself.)

Chill cake batter truffles in the refrigerator until serving.  Makes around 24-30.