Makes about 40-50 Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
cream cheese frosting (see recipe below)
1 package chocolate bark (regular or white chocolate)
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
3 1/2 cups sifted confectioners' sugar (3/4 pound)
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
Bake cake mix per directions on package. After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with cream cheese frosting.
Roll mixture into balls and lay on cookie sheet lined with parchment paper.
Chill for several hours. I put mine in the freezer.
Melt chocolate in microwave per directions on package.
*Tip* Make sure that you are using candy melts and not chocolate chips for this! I tried using white chocolate chips and the consistency was way too thick, also the red coloring was leaking into the white chocolate turning it a pinkish color..not good. I used Wilton brand candy melts which you can buy at Michaels in almost any color and they worked much better for this.
Here is the tricky part…after lots of trial and error this method worked best for me to coat the cake balls with chocolate:
Stick a toothpick into the top of the cake ball and submerge one at a time into chocolate. Roll around until most of the cake ball is covered (the top won’t be covered and that’s ok for now). Place cake ball back onto baking tray. Let harden for a few minutes then stick toothpick in bottom of the cake ball and re-submerge into chocolate (this time covering the top of the cake ball). Place back onto baking tray or into small cupcake liners when finished.
Recipe from Bakerella
Print this Recipe