Cake Balls!

I bet if you enjoy baking you know Bakerella and her fabulous Cake Balls. (I have to confess, every time I say cake balls I giggle and exclaim, "cake balls!" what a great name.) I've had so much fun making various versions of these yummy truffle-like desserts lately: red velvet with cream cheese, strawberry with cream cheese, and just yesterday for work, white cake with white icing dyed minty green for st. patty's day. I'm including my first red velvet batch here.... try these, they're to die for!

Bakerella's Cake Balls Recipe (my notes in blue)

Ingredients:

• 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
• 1 can cream cheese frosting (16 oz.)
• 1 package chocolate bark, regular or white chocolate (I used both!)
  
• wax paper (I used parchment paper)
  

Preparation:


1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) (I used a spatula to combine, worked great.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) (Note, I got 32 golf-ball sized cake balls out of this recipe 3 different times... I like them a bit larger, nice cake to chocolate bark ratio.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) (Don't worry if they look a little messy on the parchment/wax paper... once they're set, they look so pretty! Drizzle white chocolate over in a criss-cross pattern for nice effect, as well.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. (Very true... I used a small glass bowl to heat mine in the microwave... easier than a double boiler. And, the inexpensive "almond/chocolate" bark is the way to go! I tried a "nicer" ghirardelli dark chocolate first and didn't get nearly the same melting/glossy effect.)

red velvet cake, crumbled & mixed into
cream cheese frosting & rolled into balls

dipped and all gussied up...
this was my firstn ttempt, so mine are a little messy

into cellophane baggies as little gifts


and now, up close & personal, so yummy.

We prefer these cool, so I rec keeping them in the fridge - I've been able to serve them even a few days after making them, as they stay fresh & moist & pretty on a platter under plastic wrap... if they last that long... *hope you enjoy these!