For Mother’s Day this year, I decided to make a gift from the kitchen. I had seen this recipe for red velvet cake balls at mykitchencafe.blogspot.com. She actually got the recipe from Bakerella. I decided to give those a try. Personally these cake balls were average in taste to me, but my oldest son loved it and wants them for his birthday.
These cake balls begin by making a cake from a box mix. Just get a red velvet cake and make it according to the package directions. Once the cake is cooked and cooled, you crumble it and mix it with a container of cream cheese frosting. I think I may have like these better if they were made with homemade cream cheese frosting, rather than frosting from a can. It turns into a soft truffle filling. Last thing to do is to coat the cake balls in almond bark. I also used some pink candy melts to drizzle over the top.
- RED VELVET CAKE MIX (PLUS THE INGREDIENTS TO MAKE THE CAKE)
- CREAM CHEESE FROSTING
- CHOCOLATE BARK (REGULAR OR WHITE CHOCOLATE)
Red Velvet Cake Balls
Real Mom Kitchen
- 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
- After cake is cooked and cooled completely, crumble into large bowl.
- 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.)
- Roll mixture into quarter size balls and lay on cookie sheet.
- Chill for several hours - make sure they are really firm. (You can speed this up by putting in the freezer.)
- Melt chocolate in microwave per directions on package.
- 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 - two forks also works great if your chocolate is warm enough.)
- Drizzle with extra chocolate bark (I used melted pink chocolate)