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Cake Balls

Cake Balls

  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Allison

Allison

This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
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Reviews

LEXI70
5754

LEXI70

3/17/2008

#1) Bake cake as directed. #2) Let the cake COOL for at least a half hour! Don't mix in the frosting while HOT! You will get a gooey, albeit yummy, mess! #3) I used a handmixer to mix the cake and frosting. I used a dark chocolate cake and cream cheese frosting. #4) Put this mixture in the refrigerator, covered, for at least 3 hours but I did it overnight and it was perfect. #5) Using your hands, roll the balls bite size. I used a foil covered cookie sheet because I was out of wax paper. Wax paper is preferred. #6) Stick the balls in the freezer for an hour. #7) Melt up whatever chocolate you prefer (i buy my chocolate at a mennonite bulk foods store as I can't stand that melting bark stuff they sell at the grocery, yuck!!) 8) Using a toothpick, pick up the balls and dip in the chocolate. Using a second toothpick in the other hand help the ball slid off the toothpick. NOTE:If your balls fall off the toothpick into the chocolate they are not frozen enough. 9) Place in refrigerator to set. 10) Enjoy, these are SUPERB!!!!!!!!

floridagirly68
3335

floridagirly68

7/15/2008

These are great!!! And so easy!!! I see some members say they take hours to make (like one says 7....NOT!!! ) If you follow the instructions they are not that hard!!! Here's some of the variations I have used: Variations/flavors: • White cake mix and mint chocolate chip icing - Dipped in chocolate confectioners coating. • French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating. • Red velvet with cream cheese icing and vanilla confectioners coating. • Red velvet with cream cheese icing dipped into milk chocolate coating. • Chocolate cake, milk chocolate icing, dipped into chocolate bark. • Lemon cake with lemon frosting and dip them in whit chocolate. • Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate. • Spice cake with cream cheese frosting and coated them with white chocolate coating. • Cherry chip cake mix and cream cheese frosting dipped in white chocolate. • Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate. • Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate. • Chocolate cake, butter cream icing, and dark chocolate coating. • Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil. • German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips. • Strawberry with vanilla frosting, dipped in chocolate. • Carrot cake with cream cheese frost

AZRARED
1805

AZRARED

12/19/2003

I have been making this item for about 1.5 years and am doing them for Christmas this year. I find it easier to dip if the prepared balls are refrigerated for about an hour, and dip them using an old Easter egg dye dipper instead of toothpicks (it wastes less chocolate and there is no fighting to get it off the toothpick). I am making smaller balls (half of the mellon baller) and made 26 dozen from 3 cakes. One batch is with a white cake mix and mint chocolate chip icing and the other with a french vanilla cake with white chocolate almond icing; both dipped in chocolate confectioners coating. My all time favorite though is red velvet with cream cheese icing and vanilla confectioners coating.

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