Cake Balls

SUBMITTED BY: Allison PHOTO BY: The Messy Cook

"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."

PREP TIME	40 Min
COOK TIME	30 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

READ REVIEWS (234)

DIRECTIONS

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.
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.
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.

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REVIEWS

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Reviewed on Dec. 19, 2003 by AZRARED

I have been making this item for about 1.5 years and am doing them for Christmas this year. I find it easier to dip if the prepared balls are refrigerated for about an hour, and dip them using an old Easter egg dye dipper instead of toothpicks (it wastes less chocolate and there is no fighting to get it off the toothpick). I am making smaller balls (half of the mellon baller) and made 26 dozen from 3 cakes. One batch is with a white cake mix and mint chocolate chip icing and the other with a french vanilla cake with white chocolate almond icing; both dipped in chocolate confectioners coating. My all time favorite though is red velvet with cream cheese icing and vanilla confectioners coating.

24 users found this review helpful

Reviewed on Dec. 24, 2006 by Nicole

These are so delicious! I used German chocolate cake mix and pecan coconut frosting and dipped them in chocolate almond bark. I crumbled the cake right after it came out of the oven, so it was still quite hot, but I believe that is one of the things that make it really stick together. Also make sure you crumble it into tiny crumbs. Whenever I ran into a big chunk the ball refused to form and would only crumble. I then froze the balls solid before dipping. I melted the bark in a 4 cup Pyrex measuring cup, dropped one ball in at a time, lifted it out on a fork, and scraped it back onto the cold cookie sheet with another fork. They came out beautiful and by placing back on the cold cookie sheet, the chocolate hardened in about 15 seconds. I can't wait to share this recipe with all my family!

14 users found this review helpful

Reviewed on May 19, 2007 by TIFFANYWOLFE

These things looked freaking awesome!!!! Mine also took an entire package of chocolate bark. I used milk chocolate cake, milk chocolate icing and the chocolate bark. It was divine. I had no problem with them holding together and I used my Pampered Chef scoop to make my balls uniform in size. I also used my egg seperator to dip them, it worked like a charm and the excess chocolate dripped right through. Betty Crocker makes a product called drizzlers, they are in a microwaveable pouch and come with a tip attached. I bought one of these in the white icing and after the chocolate dip dried, I drizzled the white all over and they were beautiful! I had little foil papers to put them in when they dried and they looked like they could have been made professionally! Well worth the time and effort!

12 users found this review helpful

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