Red Velvet Cake Balls

After Song-My shared the link for Cake Balls, I knew I had to try it. I love cute, bite-sized versions of anything, especially red velvet cake! These looked so fun to make and yummy to eat. I brought them to a birthday party and they were devoured immediately...it was a hit!

I used the recipe from here: http://www.bakerella.com/red-velvet-cake-balls/

• 1 box red velvet cake mix
  
• 1 can frosting (16 oz.)
• 1 package chocolate bark (regular or white chocolate)
• wax paper

Forming the balls:
After baking the red velvet cake mix (I bought mine at Safeway) in a 13x9 cake pan as directed on the box, let the cake cool before using a fork to crumble the entire cake. Place the crumbled cake and frosting (I used vanilla) into a large bowl, and mix. Form balls with the mixture (about the size of golf balls) on a cookie sheet, making them compact so they don't fall apart. This makes about 24 balls. Place them in the freezer for about 30 minutes.

Dipping the balls:

Break apart and melt half a bar of chocolate with a few drops of cooking oil in a small bowl in the microwave for 20 seconds and stir. Reheat if necessary to get a smooth consistency.


Using two forks, roll a cake ball into the chocolate and coat evenly. Place on a cookie sheet with wax paper. Refrigerate or freeze until chocolate hardens.

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Comments & Tips:

• After trying three types of chocolate, I decided Hershey's Creamy Symphony Milk Chocolate was the best in terms of smoothness/consistency
• Melting half a bar of chocolate at a time allowed for better handling because the chocolate tends to be more difficult to work with as it cools
• Making compact balls, as well as refrigerating/freezing, is important because the balls may crumble slightly into the chocolate mixture which would be difficult to reform
• Although the Cake Balls turned out delicious, they were too sweet for me to eat any more than 2. The plan for next time is to use semi-sweet chocolate and/or less frosting (or homemade frosting made with less sugar).

Enjoy!