Cake Ball Goodness

God bless the woman who gave me this recipe. She made them for the nursery teachers as a thank you, and I dreamt about them for a week after I had snarfed down the last one. I seized the first opportunity I could to make them again when I helped throw a baby shower this week and made them as a party favor. They are a-ma-zing. It's less work than you'd think and good for any occasion, so without further ado, I give you cake balls:




1 package red velvet cake mix (Duncan Hines makes it)
1 can cream cheese frosting (I made it from scratch, needs to be 2 cups)
Chocolate bark

Make the cake in a 9x13" pan according to package. Cool it completely and crumble it into a bowl. You want the crumbles to be fairly small. Add the icing and mix it all together with a spoon.

Roll the cake into quarter-size balls and place on wax paper on a cookie sheet. I get about 60 balls, give or take a few, per cake mix. Refrigerate for several hours, or speed it up by placing it in the freezer.

Melt chocolate in a double boiler or microwave and use spoons to roll the chilled cake balls in the melted chocolate to cover completely. Place on wax paper and let chocolate harden. They can be stored in the fridge or at room temp in an airtight container. I prefer them cold. You can also dye white chocolate and drizzle it over the top for an added effect, though I didn't include a picture of that.

I originally used chocolate chips to dip the balls, but it was really thick and I didn't want to add too much butter because you want it to harden, so I bought chocolate bark at Krogers. You could definitely taste the difference in chocolate (Kroger chocolate bark isn't as good), but it coated easier. I don't think there's a right or wrong way.

~L