1/14 Photos of Cake Balls
Luby Luby Luby's Note:
A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.
My Private Note
cake ba ...
Units: US | Metric
- 18 ounces lemon cake mix, any brand
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 1 (15 ounce) container ready made lemon frosting, any brand
- 1 (20 ounce) package almond bark (vanilla confectioner's coating)
- 1Bake cake according to directions on package.
- 2Let cool completely.
- 3Crumble cake mix in large bowl and mix in container of icing.
- 4Mix well (I find it is easiest to use hands).
- 5Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
- 6In saucepan over low heat or double boiler, melt almond bark.
- 7Roll cake mixture into 2 inch balls.
- 8Dip balls in melted almond bark and set on waxed paper to dry.
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Nutritional Facts for Cake Balls
Serving Size: 1 (1050 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 85.1
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.6 g
- Cholesterol 15.7 mg
- Sodium 99.4 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 0.1 g
- Sugars 6.1 g
- Protein 1.1 g
The following items or measurements are not included: