Cake Balls. Sure, they sound iffy, but let me tell you, these little monsters are GREAT! And easy! Here, let me show you how…
You’ll need one boxed cake mix (vanilla, white, yellow, chocolate, red velvet…whatever your little heart desires!), one container of store bought frosting (cream cheese, vanilla, cherry, etc), and melting chocolate (I used the chocolate almond bark). You might also want some type of food handling gloves if you have an aversion to getting messy!
First, start out with a regular boxed cake mix. I know, I know…just trust me! Bake the cake as directed, and – this is the most important part – let it cool COMPLETELY.
Boxed yellow cake, baked as directed.
Next you’re going to crumble the cake into a large bowl. This seems counter productive, seeing as you just baked it, but again…trust me! This is why it’s so important to let it cool completely!
Crumble cake in large bowl.
Now you’re going to empty the contents of the frosting into the bowl of crumbled cake. Go ahead, I’ll wait…
Add the frosting into the bowl with crumbled cake.
…Oh, you’re done? Ok! Now get those gloves on if you want. You’re going to mix the frosting into the cake. It will be messy, I won’t lie. Mix it very well – but it doesn’t have to be perfect…
Mix the frosting into the cake...it'll be messy!
Alrighty…now that you’re covered in sticky cake up to your elbows, you’re going to roll the cake into small balls. Think bite-sized, but they can be as big or small as you’d like, really. Resist the urge to eat the cake. Seriously.
Little balls of cakey goodness...
Get your chocolate, and melt as directed on package. Like I said, I just used the milk chocolate almond bark and melted a few blocks at a time. I also added 1 tablespoon of vegetable oil to thin it a bit. Once the chocolate is melted and thinned to your liking, gently drop one of the cake balls into the chocolate and coat thoroughly. It might take a time or two to get your method down…that’s ok!
Melt the chocolate and dunk the cake balls.
Line them up on a cookie sheet covered in parchment paper or aluminum foil and allow the chocolate to set up. A clever trick I’ve learned after the fact is to use a toothpick to score the bottom of the cake balls so you don’t have the flat disc that forms.
Allow the chocolate to set.
You can decorate them as you please, or leave them as they are. I drizzled some more chocolate on top once the base layer had hardened for some of them, and on others I just used white decorator’s icing on the tops…all dressed up and no place to go…except in my mouth!
All dressed up and no place to go!
I know you’re wondering…how do they taste? Are they as good as they look?
How are they?
Hmm…maybe another bite…
...just one more bite...
…
Going, going, gone!
Yum!
Original recipe found at www.bakerella.com
