Total Time
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

  • 18 ounces lemon cake mix, any brand
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (15 ounce) containerready made lemon frosting, any brand
  • 1 (20 ounce) package almond bark (vanilla confectioner's coating)


  1. Bake cake according to directions on package.
  2. Let cool completely.
  3. Crumble cake mix in large bowl and mix in container of icing.
  4. Mix well (I find it is easiest to use hands).
  5. Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
  6. In saucepan over low heat or double boiler, melt almond bark.
  7. Roll cake mixture into 2 inch balls.
  8. Dip balls in melted almond bark and set on waxed paper to dry.


Most Helpful

Super yummy!! Paula Deen has this recipe on the website, with variations. Paula's Favorite Combinations: *Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating *Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating *White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating *Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating *White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating *French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating *Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating *Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating *Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating *Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating

Raquel Grinnell April 07, 2010

Fabulous recipe, and really easy compared to decorated cookies, molded candy and all the other messy delights we enjoy at Christmas. I used chocolate fudge cake and a cream cheese/powdered sugar mixture, covering it with chocolate almond bark. I also made red velvet with vanilla icing and white almond bark. For shaping the balls, I used the Pampered Chef small scoop, which is about a 1 1/2" diameter squeeze and release scoop. I highly recommend it. Then, freeze the balls for 30 minutes up to a day or more before dipping. Rather than toothpicks, I used two forks. Top with sprinkles before they dry. These were a hit at last night's party!

paige_swiney December 25, 2010

These are great. So far I've made the red velvet/cream cheese frosting/white chocolate ones, german chocolate/coconut pecan frosting/white chocolate ones, and strawberry/chocolate fudge frosting/chopped maraschino cherries/chocolate coated ones. The trick really is only melting a little of the coating at a time, and freezing the balls well before coating and only taking a handful of them out of the freezer to coat at a time.

Parrot Head Mama December 16, 2010

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