Heavenly Chocolate Fudge Cake Balls Food

CHOCOLATE CAKE BALLS RECIPE

Steps:

• 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.
• Melt dipping chocolate or almond bark according to package directions. Place a wooden skewer on the bottom of a cake ball and dip into the chocolate, swirling and then tapping off the excess. Place the skewer in a mug or glass (I used short skewers for this recipe) and immediately add sprinkles if using. Allow to dry completely. Repeat with remaining cake balls.

HEAVENLY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Mix all ingredients and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

EASY CHOCOLATE FUDGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.