Cake Balls Recipe courtesy of Lindsay Layne
Cake Balls by Lindsay Layne
Great for parties because everyone gets one bite or a few! No plates, forks or mess....
1 (18.25-ounce) boxed cake mix plus ingredients called for on box
1 (16-ounce) can prepared frosting
1 (20-ounce) package Almond Bark Coating (I use the white bark, but you can also get chocolate)
Sprinkles or other decorations
Bake the cake according to package instructions. While warm, crumble the cake into a large bowl to a fine texture (you can use a hand mixture, but I just use a knife and fork). Mix in frosting to make a paste, using ¾ to a full can of frosting, according to taste. Chill the mixture for at least two hours.
Using a spoon or melon baller and your hands, form the mixture into 1 ½-inch balls. Place the balls on wax paper; freeze at least six hours. I think they taste better if you put the balls in a container that has a lid to keep them from getting that “freezer” taste.
Working in small batches, remove the balls from the freezer (only a few at a time) and dip the balls into warm, melted Almond Bark Coating (follow melting instructions on packaging – or just melt in double boiler), using toothpicks or forks to manipulate the balls. Remove the balls and place on wax paper to harden. Decorate with sprinkles or icing while the bark is still hardening so the decoration will adhere to the almond bark. Keep Cake Balls at room temperature (they will sweat if you put them in the refrigerator). Also, you can color the almond bark if you want to, but you have to get oil-based food coloring.
Yield: approximately 4 dozen cake balls
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