Red Velvet Cake Balls
yield: 48 CAKE BALLS
prep time: 30 MINUTES, PLUS 1 HOUR CHILL TIME
Red Velvet Cake Balls with cream cheese frosting, dunked in sweet white chocolate are the perfect Fall treat! Endless possibilities!
INGREDIENTS:
1 box (16.5 oz) Red Velvet Cake mix, with ingredients to bake 13x9 cake
1 cup canned cream cheese frosting
16 oz Ghirardelli white chocolate melting wafers
1/2 cup Ghirardelli dark chocolate melting wafers, melted
sprinkles, optional
DIRECTIONS:
Prepare cake according to package directions for a 13x9 baking dish. Allow to cool slightly.
Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
Line a baking sheet with parchment paper. Using your hands, roll cake in to 1 1/2-2 inch sized balls. Repeat with remaining cake.
Freeze cake ball for one hour.
When ready to dip, melt white chocolate according to package directions. Using a toothpick, press into cake ball and dunk in white chocolate. Tap on side of bowl to remove excess. Slide off of toothpick (using a second toothpick) and drop onto parchment paper. Repeat for remaining cake balls.
Drizzle with melted dark chocolate and immediately add sprinkles, if desired.
Store in airtight container in the refrigerator until ready to eat, up to 3 days for best flavor!
source :http://www.shugarysweets.com
yield: 48 CAKE BALLS
prep time: 30 MINUTES, PLUS 1 HOUR CHILL TIME
Red Velvet Cake Balls with cream cheese frosting, dunked in sweet white chocolate are the perfect Fall treat! Endless possibilities!
INGREDIENTS:
1 box (16.5 oz) Red Velvet Cake mix, with ingredients to bake 13x9 cake
1 cup canned cream cheese frosting
16 oz Ghirardelli white chocolate melting wafers
1/2 cup Ghirardelli dark chocolate melting wafers, melted
sprinkles, optional
DIRECTIONS:
Prepare cake according to package directions for a 13x9 baking dish. Allow to cool slightly.
Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
Line a baking sheet with parchment paper. Using your hands, roll cake in to 1 1/2-2 inch sized balls. Repeat with remaining cake.
Freeze cake ball for one hour.
When ready to dip, melt white chocolate according to package directions. Using a toothpick, press into cake ball and dunk in white chocolate. Tap on side of bowl to remove excess. Slide off of toothpick (using a second toothpick) and drop onto parchment paper. Repeat for remaining cake balls.
Drizzle with melted dark chocolate and immediately add sprinkles, if desired.
Store in airtight container in the refrigerator until ready to eat, up to 3 days for best flavor!
source :http://www.shugarysweets.com