"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

PEANUT BUTTER CAKE BALLS Recipe

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This recipe for PEANUT BUTTER CAKE BALLS, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Walls
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients for Cake:
1 box cake mix plus ingredients to prepare cake
1/2 cup peanut butter
Ingredients for Frosting:
1/2 tub ready-to-spread frosting
1 cup peanut butter
Ingredient for Coating:
Chocolate Almond Bark (candy coating)

Directions:
Directions:
Prepare cake mix according to package directions, adding 1/2 cup of peanut butter. Spoon batter into a 9 x 13 inch prepared baking pan. Bake according to package directions, or until cake bounces back when touched lightly. Cool cake completely. Crumble cooled cake.
Blend ready-to-spread frosting with 1 cup of peanut butter. Mix half the frosting mixture with the crumbled cake. Add more frosting as needed to obtain the desired consistency to roll mixture into balls. Place mixture in the refrigerator to chill.
Roll mixture into small balls and place on cookie sheet. Cover balls and place in freezer. Balls should become firm but not frozen solid.
Melt Almond Bark candy coating in the microwave. Remove cake balls from freezer and roll in melted Almond Bark candy coating. Place on wax paper until coating sets up.

Personal Notes:
Personal Notes:
*Dipped balls will keep at room temperature for days: if you refrigerate them, the coating may sweat.

 

 

 

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