Red Velvet Cake Balls

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.

I think one trick for these is to put them in the freezer before you dip them. For Father’s Day, I am going to make Oreo truffles. I’ll post that recipe on here after Father’s Day.

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

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Ingredients

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• 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

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Instructions

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.
4. Chill for several hours – make sure they are really firm. (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 – two forks also works great if your chocolate is warm enough.)
7. Drizzle with extra chocolate bark (I used melted pink chocolate)

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