CHERRY CORDIAL CAKE BALLS
Brandy and coffee add mild flavor to these scrumptious cherry cake balls. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, 1-1/4 cups coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cherries in a food processor; cover and process until coarsely chopped. Transfer to a small bowl; stir in the brandy, preserves and remaining coffee., Crumble cake into a large bowl. Add frosting and cherry mixture; beat well. Shape into 1-in. balls., In a microwave, melt candy coating and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container overnight before serving.
Nutrition Facts : Calories 200 calories, Fat 10g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 51mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY CORDIAL CAKE
Steps:
- 1. Preheat oven to 350. Beat eggs on high speed until foamy. Blend water and oil into eggs. Slowly add cake mix and jello, beating constantly. Add cherry juice and beat 2 more minutes.
- 2. Fold in maraschino cherries.
- 3. Pour batter into greased and floured bundt pan. Bake appx. 45 minutes or until cake tester comes out clean. When cool, ice with chocolate glaze.
- 4. For glaze - Combine chocolate and evaporated milk. Cook and stir over low heat until mixture comes to a boil. Lower heat and gently cook for another 3 to 5 minutes, stirring constantly, until thickened. Cool, stirring occasionally, before icing cake.
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