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CAKE BALLS Recipe

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This recipe for CAKE BALLS, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
18.25-oz. boxed cake mix plus ingredients called for on box
16-oz. can prepared frosting
Almond Bark Coating or Confectionery Wafer Coating

Directions:
Directions:
1. Bake cake according to package instructions.
2. While warm, crumble the cake into a bowl with mixer to fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste.
3. CHILL THE MIXTURE IN REFRIGERATE FOR AT LEAST 2 HOURS.
4. Using a melon baller or your hands, form mixture into 1-1/2 inch balls.
5. PLACE THE BALLS ON WAX PAPER; FREEZE FOR AT LEAST 6 HOURS.
6. Working in small batches, remove the balls from the freezer; dip in melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls.
7. Place on waxed paper to harden.

Some combinations that work well are:
Devil's food cake with fudge icing and dark chocolate coating.
Yellow cake with buttercream frosting and vanilla coating.
White cake with white frosting and chocolate coating.
German chocolate cake with coconut-pecan icing and dark chocolate or milk chocolate coating.
Spice or carrot cake with cream-cheese frosting and vanilla coating.
Strawberry cake with strawberry icing and vanilla or chocolate coating.
Lemon cake with lemon frosting and vanilla coating.

DIPPED BALLS WILL KEEP AT ROOM TEMPERATURE FOR DAYS. If you refrigerate them, the coating will sweat.

THE FROZEN BALLS WILL KEEP FOR UP TO 8 WEEKS UNTIL YOU ARE READY TO DIP.

 

 

 

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