Tuesday, December 2, 2008

Let there be Cake Balls

This is part two of my Thanksgiving-I'm-not-just-bringing-chips throwdown. These are super easy but a bit on the sweet side. Anything that requires a box cake is a friend of mine. To make them less sweet, cut back on the amount of icing you put in.

Red Velvet Cake Balls
Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.) (I used 3/4 can)
16 oz semi-sweet chocolate
white chocolate (optional)
food coloring (optional)

Directions:
1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting.

3. Roll mixture into quarter size balls and lay on cookie sheet.

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in a saucepan on med-low, constantly stirring so chocolate doesn't burn.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Optional: Melt white choclate in a saucepan until completely melted. Add food coloring and drizzle across balls while they are still wet.
I seriously thought my husband was going to cry when he saw me destroy the freshly made red velvet cake (his favorite).

1 comment:

Joelen said...

So great that you posted this! My friend is bringing a similar recipe for Red Velvet Cake Balls this weekend to my Holiday Cookie Swap. Now I'm more anxious to try them!