DIRECTIONS

1. Preheat oven to 350°F. Grease a 9 x 13 inch cake pan.
2. Sift together flour, sugar, baking soda, cocoa powder and salt into a medium bowl.
3. Beat egg, vegetable oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl until well combined. Add dry ingredients and stir until smooth.
4. Pour batter into prepared cake pan. Bake until a toothpick inserted in center comes out clean, about 18 to 20 minutes. Transfer to a wire racks and let cool completely.
5. In a large bowl, use your hands to crumble cake into small crumbs. Spoon cream cheese frosting into bowl and stir until mixture is well-combined.
6. Using 1 tablespoon of dough, roll dough between your palms until round like a ball. Place on a baking sheet covered with parchment paper, and refrigerate for 1 hour.
7. Place bakers white chocolate in a microwave-safe bowl and microwave it until melted, stirring every 45 seconds to prevent overheating.
8. Using a fork, submerge a cake ball in the melted candy coating. Replace dipped truffle on baking sheet covered with parchment paper. If desired, top each truffle with sprinkles. Repeat with remaining cake balls.
9. Refrigerate truffles to set coating, about 15 minutes. Truffles are best served at room temperature, but must be stored in refrigerator in an airtight container.