Friday, June 5, 2009

Cake Ball Truffles

Red Velvet Cake Balls


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)
wax paper


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.)
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.)
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.)

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.

Variations: Use any flavor cake mix and chocolate bark combo. (PB, Banana, Chococlate, Strawberry, Funfetti, etc) Roll in various toppings, cookie crumbs, sprinkles, nuts, shredded coconut, drizzle chocolate on top. Use colored white chocolate. Use mini cookie cutters to make them into shapes. Put them on lollipop sticks for Cake pops.

Cheesecake Balls

Use cheesecake, roll in graham cracker crumbs, dip into chocolate.

Peanut Butter and Nutella Cake Balls


1 box yellow cake mix (cook as directed on box for 13 X 9 cake)
8 oz. peanut butter
8 oz. nutella
1 package chocolate bark (regular or white chocolate)
Sprinkles or colored bark for decoration


Bake cake according to package directions. As soon cake is cooked split the cake into two halves and crumble each half into a large bowl. Mix each bowl of crumbled cake thoroughly with peanut butter in one and nutella in the other. Follow recipe above.

Holiday & Decorating ideas:

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