Key Lime Cake Ball Truffles

• 1/4 cups Key Lime Juice (for 1/4 Cup You'll Need Roughly 8-10 Key Limes)
• 1 box White Cake Mix, 18 Ounce Size Box
• 1/4 cups Canola Oil
• 3/4 cups Water
• 3 whole Egg Whites
• 4 teaspoons Key Lime Zest, Divided
• 12 ounces, weight White (vanilla) Frosting
• 16 ounces, weight White Chocolate
• 2 drops Green Food Coloring, More Or Less As Desired

1. Preheat oven to 350u0b0F.
2. Zest and juice key limes. Pour the juice into a bowl through a strainer and set juice aside.
3. In a medium sized bowl, combine cake mix, lime juice, oil, water, egg whites and 2 teaspoons lime zest. Beat to combine, eliminating as many lumps as possible. Transfer cake mix to a greased 9x13" baking dish and bake at 350u0b0F for about 25 minutes. Then remove the cake from the oven and let it cool.
4. When cake is cool, crumble it into a clean, medium sized mixing bowl. Add frosting and remaining 2 teaspoons lime zest and stir to combine. Refrigerate for at least an hour. Then, form the mixture into small balls. Place balls on a baking sheet lined with waxed paper and freeze for at least an hour.
5. Melt the white chocolate according to package instructions.
6. Dip the frozen cake balls in melted white chocolate and return the balls to the sheet of waxed paper to harden.
7. Tint the remaining chocolate with green food coloring and drizzle it over the dipped balls. (Or, if you'd rather, decorate with green sprinkles.) Store in refrigerator.

lime juice, white cake mix, canola oil, water, egg whites, weight white, weight white chocolate, coloring

Taken from tastykitchen.com/recipes/desserts/key-lime-cake-ball-truffles/ (may not work)