Cake Balls

Ok so I know I said last week I'm not going to be experimenting so much anymore (for the sake of time and money), but this week I ended up experimenting. Everything was already in my kitchen though, so it seemed like a relatively easy project at first...

I have been hearing about cake balls for about a year now. They didn't sound all that exciting to me at first, but this past week I took a truffle class (YAY!!) and a girl there was raving about them so I decided to give them a try.

I will probably never make these again, not because they didn't turn out tasty, but because it literally took me all day to make them. And they get ridiculously messy in the dipping process. I baked the cake Sunday morning after I woke up. Then it cools for 30 minutes. Then it's mixed in with the frosting. Then you have to refrigerate that mixture for a good 3 hours so it sticks better. Then you ball them. Then you freeze them. Then you dip them. Then you have a chocolate covered stove.

The licking my fingers part was most fun :)

Cake Balls

1 box cake mix

1 (16 oz) container frosting (I made my own from scratch...)

Either chocolate squares or almond bark for dipping

1. Prepare the cake mix according to the package directions using any of the recommended pan sizes (I just did it in a 9x13 pan, but it doesn't matter because you're going to crumble it up anyways). When cake is done, allow to cool at least 30 minutes, then crumble into large bowl and stir in frosting. Refrigerate 3 hours.

2. Using a melon baller, tablespoon, or ice cream scoop, shape into balls, then freeze until it holds well.

3. Melt chocolate coating in a microwave or double boiler, stirring until smooth.

4. Dip balls into chocolate and then place on wax paper to set.

One thing that is nice about cake balls though, is that you can be very versatile. A friend of mine told me that her daughter made them the other day, and she did red velvet ones! YUM!