CAKE BALLS
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.
Provided by Allison
Categories Desserts Cakes Cake Pops
Yield 36
Number Of Ingredients 3
Steps:
- Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g
HEAVENLY CHOCOLATE-FUDGE CAKE BALLS
My special treat is similar to the popular cake pops-but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make! -Lynn Davis, Moreno Valley, California
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield about 8 dozen.
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-DIPPED CAKE POPS
It's hard to imagine anything as kid-friendly as these cake pops-crumbled pieces of cake combined with frosting, rolled into balls and dipped in chocolate.
Provided by My Food and Family
Categories Recipes
Time 2h32m
Yield 40 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
- Use pulsing action of food processor to process cake, in batches, until fine crumbs form. Place crumbs in large bowl. Add small amount of frosting; mix well with your hands. Mix in remaining frosting; roll into 40 (1-inch) balls.
- Cover baking sheet with parchment. Melt white chocolate in microwave as directed on package. Dip end of 1 lollipop stick into melted chocolate, then insert coated end halfway into 1 cake ball. Place on prepared baking sheet. Repeat with 19 additional lollipop sticks and 19 of the remaining cake balls. Dip balls, 1 at a time, in remaining melted chocolate; gently shake coated ball over bowl of melted chocolate to remove excess chocolate before returning cake ball to prepared baking sheet.
- Repeat with semi-sweet chocolate and remaining cake balls. Let stand 45 min. or until chocolate is firm.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.5252 g, Sugar 0 g, Protein 1 g
CHOCOLATE CAKE POPS
This is a great recipe with a hint of coffee mixed with chocolate. You'll love to use this recipe over and over and over again with your cake pop maker. Just glaze, coat, or decorate as desired.
Provided by HorseLover.360
Categories Desserts Cakes Cake Pops
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a cake pop maker and brush with oil.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
- Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
- Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.
Nutrition Facts : Calories 123 calories, Carbohydrate 18.4 g, Cholesterol 18.8 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 147.4 mg, Sugar 10.4 g
HOT CHOCOLATE CAKE BALLS
Serve these chocolaty delights and everyone will know yours isn't an ordinary holiday party. The little cakes are festive, fun and yummy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 5 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine cake mix, 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 cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 87mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-COVERED FRUITCAKE BALLS
Categories Food Processor Chocolate Dessert Quick & Easy Dried Fruit Winter Gourmet
Yield Makes about 24 confections
Number Of Ingredients 2
Steps:
- In a food processor grind the fruitcake until it forms a ball, scoop up rounded teaspoons of it, and with dampened hands form them into balls. Let the balls stand, uncovered, in a jelly-roll pan lined with wax paper for 30 minutes. In a small metal bowl set in a saucepan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the pan. Balancing the fruitcake balls, 1 at a time, on the tines of a fork, dip them into the chocolate, letting the excess drip off, and transfer them to the wax paper, reserving the remaining chocolate for another use. Chill the balls for 30 minutes, or until the chocolate is hardened. The fruitcake balls keep, covered and chilled, for 1 week.
CHOCOLATE CAKE BITES
Treat your guests with these mouth-watering cream cheese cake candies made using Betty Crocker™ Super Moist™ devil's food cake mix - a refrigerated dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 66
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
- In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
- Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cake Bite, Sodium 75 mg, Sugar 10 g, TransFat 0 g
BANANA CAKE BALLS WRAPPED IN CHOCOLATE
This is one of JELLO's spring recipes this year. I like the recipe cause you can make cake pops without owning a special pan.
Provided by Ambervim
Categories Dessert
Time 30m
Yield 36 Cake pops
Number Of Ingredients 6
Steps:
- STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
- TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
- SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
- MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
- TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
- If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
- Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
- Let stand until coating is firm.
EASY CAKE BALLS
Make and share this Easy Cake Balls recipe from Food.com.
Provided by seesko
Categories Dessert
Time 10m
Yield 24-36 Balls, 24 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the cake mix according to package directions using any of the recommended pan sizes.
- When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture.
- Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Nutrition Facts : Calories 203.1, Fat 10.3, SaturatedFat 2.3, Cholesterol 23.2, Sodium 222, Carbohydrate 27.8, Fiber 0.7, Sugar 19.2, Protein 2.3
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CHOCOLATE CAKE BALLS RECIPE - IDEAS FOR THE HOME
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4.4/5 (15)Total Time 1 hr 5 minsCategory DessertCalories 52 per serving
- Prepare cake and bake according to package directions in a 9x13 inch pan. Allow to cool completely.
- After cake has cooled, use your hands to crumble the cake into a large mixing bowl. A fork can also be used to crumble large chunks. Make sure cake is completely broken into fine crumbs.
- Add 1/2-3/4 of the container of frosting, mixing with a spoon until the cake crumbs are coated. I don't add the entire container because then the cake balls come out a little too mushy. Place the bowl in the refrigerator for about 20 minutes.
- Remove the bowl from the refrigerator and roll the mixture into small balls. Place balls on a plate or cookie sheet topped with wax paper and freeze for 1 hour.
CHOCOLATE CAKE BALLS RECIPE - BELLE OF THE KITCHEN
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5/5 (19)Total Time 40 minsCategory DessertCalories 146 per serving
- Prepare cake and bake according to package directions in a 9x13 inch pan. Allow to cool completely.
- After cake has cooled, use your hands to crumble the cake into a large mixing bowl. A fork can also be used to crumble large chunks. Make sure cake is completely broken into fine crumbs.
- Add 1/2-3/4 of the container of frosting, mixing with a spoon until the cake crumbs are coated. I don't add the entire container because then the cake balls come out a little too mushy. Place the bowl in the refrigerator for about 20 minutes.
- Remove the bowl from the refrigerator and roll the mixture into small balls. Place balls on a plate or cookie sheet topped with wax paper and freeze for 1 hour.
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