ahhhhh, yes. the recipe that started this whole blogging adventure.
i made these cake balls for several occasions years ago & the recipe was so often requested that this little blog became the place to send people once i got tired of cutting, pasting & emailing the recipe to each individual person.
it’s come a long way since those days………….
it doesn’t really get much better than chocolate covered cake.
the whole process takes a little time from start to finish, but once you find your rhythm, it’s really very easy. it also helps to keep a steady supply of wine at hand, so you can dip the cake balls with one hand & sip your beverage with the other.
makes 45-60 cake balls, depending on the size
1 boxed red velvet cake mix, plus all the ingredients to bake the cake
1 can cream cheese frosting
1-2 packages semi-sweet chocolate chips
colored candy melts, for decorating
1. bake a 9 x 13 cake, according to package instructions. let the cake cool & then, although it’s painful to destroy a perfectly good cake, crumble it into a large bowl.
2. add the can of frosting to the bowl of crumbled cake & mix thoroughly. your hands work best for this. messy, but best.
3. line several baking sheets with wax paper. roll the cake & frosting mixture into small, bite sized balls. pop them in the freezer for about 30 minutes, to firm up a bit.
4. set up a double boiler, or glass bowl over simmering water, & melt some of the chocolate chips. roll the chilled cake balls in the chocolate, being sure that all the cake gets covered. i like to use the tip of a spoon to roll them around in the chocolate & then scoop them out, but just see what works best for you. place the dipped balls on the wax paper & allow them to stay until the chocolate has set. continue dipping until all cake balls are covered, adding more chocolate as needed.
5. once the chocolate has set, melt candy melts & decorate as desired. i just spoon mine into a ziploc baggie, snip of the corner & zig zag away!