Red Velvet Cake Balls Food
RED VELVET CAKE BITES
Add something a little different to your cookie trays this year. We love red velvet for these bites, but any cake mix flavor can work. I've rolled chopped macadamia nuts into pineapple cake and dipped them into white chocolate. Whatever you do, have fun! -Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 3
Steps:
- Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool completely., Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, about 1 hour. Shape into 1-1/2-inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour., In a microwave, melt white candy coating; stir until smooth. Dip 20 cake balls into coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. If desired, drizzle with additional candy coating. Store in airtight containers. Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip into coatings as directed.
Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein.
CAKE BALLS
A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.
Provided by Luby Luby Luby
Categories Dessert
Time 45m
Yield 36 cake balls
Number Of Ingredients 6
Steps:
- Bake cake according to directions on package.
- Let cool completely.
- Crumble cake mix in large bowl and mix in container of icing.
- Mix well (I find it is easiest to use hands).
- Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
- In saucepan over low heat or double boiler, melt almond bark.
- Roll cake mixture into 2 inch balls.
- Dip balls in melted almond bark and set on waxed paper to dry.
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