Preheat oven to 350°. Spray a 9" pan with non-stick spray and line it with parchment paper.
Whisk together All-Purpose Flour Artisan Blend, sugar, unsweetened cocoa powder, baking soda and salt. In a separate bowl, whisk egg with butter, oil, vinegar, buttermilk, sour cream, vanilla and optional red food coloring. Stir wet into dry ingredients until just mixed. Bake for 35 minutes until toothpick comes out clean. Cool for 10 minutes before removing from pan to cooling rack.
BINDER AND COATING:
In a large bowl, beat soft butter with powdered sugar, milk and vanilla until smooth. Finely crumble cooled cake into bowl and stir to combine. Knead with your hands until mixed well. Using a one TBSP measuring spoon, scoop out cake and form about 40 balls, compressing the cake together. Place on baking sheets lined with wax paper and refrigerate until firm.
Heat the white chocolate until melted, using the microwave, a double boiler or a chocolate pot. Dip each cake ball and place on rack to dry. Dip them again for a thicker surface. Trim the foot of chocolate that forms at the base while cooling. Decorate with food coloring or candy to form the pupil and red veins.
Recipe adapted from Food & Wine Magazine.