Bake cake as per manufacturer's directions in a 9" x 13" pan. Allow to cool slightly.
Wearing gloves, [otherwise you will have red stained hands for quite some time!] break up cake and mix in your cream cheese frosting. ° Roll batter into small balls. About 1 tablespoon sized. But, the sizes are entirely up to you. ° You can also make one large party truffle ball if you'd like and serve it with cookies [of your choosing] on the side for dipping. ° Use powdered sugar on your hands if your batter starts sticking.
Place truffles in fridge and allow them to set up for 1 hour or until fully chilled.
In seperate bowls, melt your chocolates in the microwave - just to the point of a gentle melt. Don't overheat or burn.
Pierce your truffles one by one with your sticks [or a fork will work] and dip into your melted chocolates. Then, dip them into your colorful candy sprinkles. ° Or, using a spoon - dip it into your melted chocolates drizzle over your truffles. Drizzle both white and dark for a festive look if you're out of sprinkles. ° Gently release your truffles from your sticks and place on parchment paper or equivalent.
Refrigerate truffles until the chocolate coating has set up and firmed. This recipe usually yields about 40 truffles.
Consider placing your chilled truffles in decorative paper cups if you'd like! Enjoy!
