Cake Balls
Yields: 36 servings
"This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores."
INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating
DIRECTIONS:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
*tips: crumble the cake right after it comes out of the oven, while it is still quite hot, that is one of the things that make it really stick together. Also make sure you crumble it into tiny crumbs. freeze the balls solid before dipping. dip in chocolate then return back onto the cold cookie sheet. by placing back on the cold cookie sheet, the chocolate hardens in about 15 seconds. also, Betty Crocker makes a product called drizzlers that might be good to try.
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