A co-worker provided this recipe. You should use any flavor cake mix and icing you select. My preference is lemon, but I have tried personally a red velvet mix and tinted almond bark with eco-friendly coloring for christmas. You have to refrigerate cake mix to be able to roll into balls. I've found it's simpler to utilize 1 / 2 of cake and then leave partner within the freezer while dipping. Have some fun tinkering with different flavors.
Ingredients Diet
- 18 ounces lemon cake mix, any brand
- 3 eggs (or as known as for from your cake mix)
- 1 ⁄3 cup oil (or as known as for from your cake mix)
- 1 1 ⁄3 cups water (or as known as for from your cake mix)
- 1 (15 ounce) containerready made lemon frosting, any brand
- 1 (20 ounce) package almond bark (vanilla confectioner's coating)
Super tasty. Paula Deen has this recipe around the smithfield.com website, with variations. Paula's Favorite Combinations: *Red Velvet Cake/Cream Cheese Frosting and drizzled with white-colored chocolate coating *Strawberry Supreme Cake/Bananas and Cream Frosting - Drizzled with Chocolate Coating *White-colored Cake/Mint Chocolate Nick Frosting - Drizzled with Chocolate Coating *Caramel Cake/Chocolate Mocha Frosting - Drizzled with Chocolate Coating *White-colored Cake/Wild Cherry Vanilla Frosting - Drizzled with Chocolates Coating *French Vanilla Cake/White-colored Chocolate Almond Frosting - Drizzled with Chocolate Coating *Chocolates Cake/Cream Cheese Frosting - Drizzled with White-colored Chocolate Coating *Spice Cake/Cream Cheese Frosting - Drizzled with White-colored Chocolate Coating *Lemon Cake/Lemon Frosting - Drizzled with White-colored Chocolate Coating *Confetti Cake/Vanilla Frosting - Drizzled with White-colored Chocolate Coating
Fabulous recipe, and extremely easy when compared with decorated cookies, molded chocolate and all sorts of other untidy delights we love at Christmas. I made use of chocolate fudge cake along with a cream cheese/powdered sugar mixture, covering it with chocolate almond bark. I additionally made red velvet with vanilla icing and white-colored almond bark. For shaping the balls, I made use of the Pampered Chef small scoop, that is in regards to a 1 1/2" diameter squeeze and release scoop. I recommend it. Then, freeze the balls for half an hour up to and including day or even more before dipping. Instead of toothpicks, I made use of two forks. Top with sprinkles before they dry. They were a success finally night's party!
They are great. To date I have made the red velvet/cream cheese frosting/white-colored chocolate ones, german chocolate/coconut pecan frosting/white-colored chocolate ones, and strawberry/chocolate fudge frosting/chopped maraschino cherries/chocolate coated ones. The secret is really only melting a bit of the coating at any given time, and freezing the balls prior to coating and just taking a number of them from the freezer to coat at any given time.