This is a pain in the o O (butt) recipe, but the results are incredibly addictive. After trying 3 times because I wanted it to work sooo bad, I finally figured it out (for me anyways). While cake is warm, crumble in a bowl and microwave a can of the WHIPPED frosting for about 15 - 20 secs... you want it a tiny bit warm so it is a easier to blend with the cake. Because it is whipped, there isnt as much frosting in the can and because of the air in the frosting it doesnt become the slimy affair a lot of people talked about when combined with the cake. It is like a super dense cake on the inside. Form into balls and FREEZE!! This helped 150% because then the cake didnt fall apart when dipping. When melting the chocolate, add veggie shortening and not liquids. I had a huge problem with the chocolate turning into a non melting mess when add liquid. No milk, no water, no oil. Take half of the batch out of the freezer and use CORN COB POKERS to dip the balls(the ones you stab on the ends of sweet corn so you dont get butter all over your hands). The two prongs helped stablize the balls when upside down. Hold upside down until chocolate stops dripping. I used the holes in a broiling pan to hold the pokers upright until the chocolate hardened. Drizzle white bakers chocolate on top a
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This is a pain in the o O (butt) recipe, but the results are incredibly addictive. After...