Serve something different for dessert tonight! These easy to make German Chocolate Cake Balls are made with a moist dark chocolate cake, filled with coconut and nuts all encased in a dark chocolate hard shell. The perfect pop in your mouth treat! The good news? They’re not only delicious but 100% made with store bought ingredients! So…..when I say easy to make…. I mean it! 😀
SOMETHING FUN TO DO WITH CAKE BALLS!
Use a white cake mix, make the batter as instructed on the box. Separate the batter into small bowls, add food coloring to each bowl. Scoop batter into cupcake/muffin pans. Bake just like you would a cupcake. One box of cake mix usually makes 24 cupcakes. So if you divide the batter into 6 you should end up with approximately 4 cupcakes of each color. Crumble each color cupcake into 6 separate bowls, add a dollop of vanilla frosting to each bowl. Start with a tablespoon of frosting per color. Combine, continue adding frosting a small amount at a time until when you squeeze the cake together it forms a ball. Form all the different colors into balls. Make sure the balls are small enough to be covered by cake batter. Make another cake batter (any flavor). Pour the batter into 2 (9-inch) pans or a 9×13-inch baking dish. submerge cake balls into the prepared cake batter. Bake as instructed on the back of the box. Voila! You just created a POLKA DOT CAKE!
TIP: HOW TO GET MORE CAKE BALLS FROM ONE RECIPE
Usually when making cake balls you would need to remove the hard edges of the cake. I found if I make the cake the day before and place it into a zip top bag that will soften the edges. This will allow you to use the WHOLE cake!
- 1 (15.25 ounce) box fudge cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (15.5 ounce) can coconut pecan frosting
- 2 (12 ounce) bags dark chocolate candy melts
- Optional Toppings: toasted coconut, chopped pecans
Preheat oven to 350°. Spray a 9x13 inch baking pan with non stick spray.
In a medium mixing bowl add the cake mix, water, oil and eggs. Beat together until combined and all lumps are gone. Pour into prepared pan. Bake 26-30 minutes or until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
When cake has cooled, place big pieces into a zip top bag for tomorrow or....crumble into a large bowl, making sure to remove any hard edges. Stir in the WHOLE container of frosting. Form 33-36 balls and place on a cookie sheet lined with parchment paper. Place the cookie sheet with the balls in the freezer for 30 minutes.
!For the Candy Melts:
ONLY MELT ONE BAG AT A TIME. Line another cookie sheet with parchment paper. Pour candy into a microwave safe bowl. Heat 1 minute on high, stir. Place back in the microwave and heat an additional 30 seconds on 70%. Stir. If the candy is not completely melted, keep stirring until creamy. Use a skewer and stick it into the top of a cake ball, dip the whole thing in the melted candy ( shake off and excess candy). Place on the second prepared cookie sheet, shake off or use a fork to remove skewer. While the candy is still wet add the topping. Once all the cake balls have been dipped and decorated, place on the counter to harden or for a faster result in the refrigerator (about 10 minutes).
MORE CAKE BALL/POP RECIPES
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