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.
- Bake cake according to directions on package.
- Let cool completely.
- Crumble cake mix in large bowl and mix in container of icing.
- Mix well (I find it is easiest to use hands).
- Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
- In saucepan over low heat or double boiler, melt almond bark.
- Roll cake mixture into 2 inch balls.
- Dip balls in melted almond bark and set on waxed paper to dry.
Super yummy!! Paula Deen has this recipe on the smithfield.com 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
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!
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.