HOT COCOA CAKE BALLS
Perfect for Christmas - or really any time. Not as hard as they look (though mine aren't so pretty)
Provided by NancyB
Categories Candy
Time 15h25m
Yield 24 balls, 24 serving(s)
Number Of Ingredients 4
Steps:
- * Make cake mix ACCORDING TO DIRECTIONS ON box. Add in 2 packages of hot cocoa powder to the batter. Bake according to directions on box.
- * Allow cake to cool completely.
- * Crumble cake into large bowl. Make sure it is finely crumbled with no big pieces. Add vanilla frosting. You don't have to add the whole tub - I use about 2/3. Just enough to make the cake stick together.
- * Shape cake into balls. Don't make them too big. Once shaped, put into the freezer for about 30 minutes.
- * Melt candy coating according to directions.
- * Drop cake ball into the candy coating and gently toss with a fork to completely cover. Place ball on wax paper. If you have a fork mark, just dab some candy coating on to cover.
- * Dip 2-3 balls and then sprinkle with hot cocoa mix while still wet. Repeat until all balls are covered.
- * Allow to set until completely dried.
Nutrition Facts : Calories 286.4, Fat 11.6, SaturatedFat 4.7, Cholesterol 4, Sodium 212.1, Carbohydrate 43.7, Fiber 0.4, Sugar 37.1, Protein 2.3
HOT COCOA COOKIE BALLS
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Mix cream cheese, cookie crumbs and 2 Tbsp. MALLOW Bits until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
- Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining MALLOW Bits. Refrigerate 15 minutes or until chocolate is firm. Discard sprinkles or reserve for another use.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 0.6251 g
HOT COCOA CAKE
Steps:
- Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
- In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
- Combine the coffee powder with the hot water. Add to the mixing bowl.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
- Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
- Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.
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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