Red velvet truffles

Preheat the oven to 180°C and grease a 23cm cake tin with nonstick spray.

1. Prepare the cake according to the package instructions, pour into the prepared tin and bake for 25-30 minutes. Let it cool completely on a wire rack.

2. Crumble the cake into a large bowl, add the cream cheese and knead gently with your fingers  until the cheese is fully incorporated.

3. Scoop a tablespoon of the cake and roll into balls, place on a baking sheet lined with  baking paper, and chill until needed.

4. Melt the white chocolate. Remove the cake balls form the fridge and use  a toothpick to dip them one at a time  in the melted chocolate. Put back onto the baking paper. Chill until the chocolate is firm.

5. Melt the dark chocolate, pour into a small sandwich bag, cut the corner off and pipe the melted chocolate over the truffle cakes. Store in the fridge.

TIP: The truffles  can be stored  in an airtight  container in the fridge for up to two weeks and  in the freezer  for up to three months.