German Chocolate Cake Balls Food

GERMAN CHOCOLATE CAKE BALLS

Steps:

• Prepare cake according to package direction.
• Bake in a 9x13 pan and set aside to cool.
• Once cake is cool, break apart cake. Mix in frosting.
• Mix frosting until completely blended with cake crumbs.
• Form into 1 1/2 inch balls. Refrigerate until firm.
• Melt candy coating according to directions.
• Coat each cake ball until covered.
• Allow coating to set before serving.

GERMAN CHOCOLATE CAKE BALLS

Steps:

• 1. Prepare the cake following the directions on the box. bake it and allow it to cool.
• 2. Once the cake is cool, transfer it from the pan you baked it in into a mixing bowl and crumble it up.
• 3. Add the jar of coconut pecan frosting and mix thoroughly until it forms a dough.
• 4. Take a baking sheet and line it with wax paper. Roll the dough into balls (size can be to your preference. I do about 1 to 1 1/2 inch balls) and set them on the wax paper with at least an inch between each dough ball. Once you've rolled all your dough into balls (it may use more then one baking sheet) put them into the fridge to chill for about 15 minutes. A friend of mine puts them in the freezer to make them even harder. This won't dry them out so no worries.
• 5. While the balls of dough are chilling, go ahead and get your almond bark melting. I prefer to use a double boiler so i can keep heat on the chocolate as it can take a bit to dip all the balls, and sometimes the chocolate will harden before you're done if you take it off the heat. Depending on the almond bark, you may have to add crisco to get it to thin/smooth out. Be careful how much you add as a little goes a long way. Add a little at a time.
• 6. Get your nuts and coconut ready to go, I like to put mine in small bowls so i can get however much I need easily without fighting with a bag. The chocolate sets pretty quickly so its good to sprinkle them once you've put them back onto the baking sheet after dipping them. A second set of hands for this makes it even easier and faster.
• 7. Remove the baking sheet(s) containing the dough balls from the fridge. Set the sheet down close to the chocolate so you have to move back and forth as little as possible.
• 8. Pick up a dough ball, drop it into the chocolate. Using two forks, get the ball good and covered then pull it out shifting it from one fork to the other to remove excess chocolate. Replace on the baking sheet, and sprinkle with coconut and nuts.
• 9. An alternative to dropping them back onto the baking sheet is to put them into cupcake wrappers.
• 10. If the chocolate starts getting thick and hardening, adding more crisco will only help so much, you may have to trash whats left of the chocolate and start over with fresh chocolate.
• 11. Allow the chocolate to set before serving. Serve, eat, and enjoy!

BAKER'S GERMAN'S CHOCOLATE CAKE POPS

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch cake. Cool completely.
• Crumble cake into medium bowl. Add dry pudding mix, powdered sugar, and 1/2 cup each coconut and nuts; mix lightly. Add milk; mix well. Shape into 42 (1-inch) balls. Freeze 10 min. Meanwhile, toast remaining coconut.
• Melt chocolate as directed on package. Add shortening; mix well. Combine coconut and remaining nuts.
• Remove cake balls from freezer in small batches; insert lollipop stick into center of each ball. Dip, 1 at a time, in chocolate, then coconut mixture. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm.