FROM THE NEW CAKES AND CUPCAKES COOKBOOK

(Much like a truffle)

1     18.25    ounce cake mix (prepared and baked as directed on the box for a9x13 cake)

1 ½   cups    frosting or cream cheese (choose a flavor that goes with the flavor of cake you made)

1   package   chocolate bark (regular or white)

Wax paper or parchment paper

After cake is cooled completely, crumble into a large bowl.  Mix thoroughly with the frosting. (It may be easier to use your hands to mix this but they will get messy.  Roll dough into walnut size balls.  Place on a pan that has been lined with wax paper or parchment paper.  Allow to cool 2-3 hours or place in the freezer for 45-60 minutes.  Melt chocolate in the microwave according the package directions (this will burn easily).  Dip each ball in the chocolate and allow to cool.

Variations

Any flavor of cake and frosting can be used. The trimmings from cakes  can also be used just adjust the amount of frosting to the amount of cake.

Instead of dipping the balls in chocolate they can be rolled in cocoa, coconut, finely chopped nuts (any kind), sprinkles.  Anything you would like.

If you would like to make a fun treat for your children place a lollipop stick in the cake ball before it is dipped in chocolate.

Tags: cake ball recipe, cakes and cupcakes cookbook, cakes and cupcakes recipes, lion house recipes, The Lion House, The Lion House Bakery

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