 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
|
Crumbled cake covered with a chocolate shell Ingredients:
dark chocolate cake mix |
8 oz cream cheese (softened) |
2 cups powdered sugar |
4 t butter (softened) |
1 t milk |
for the coating |
12 oz chocolate chips |
12 oz chocolate bark |
mini cup cake liners |
colored sugars and sprinkles |
Directions:
1. Bake cake in 13 x 9 inch pan, following directions on box
2. Let cake cool, overnight in the refrigerator
3. The next day:
4. Break the cake into a large bowl and crumble it up with your hands until very fine crumbs
5. In a separate bowl, Whip the softened cream cheese, butter, powdered sugar and milk together till smooth.
6. Pour into the cake crumbs and mix with hands until it will easily roll into a ball about the size of a large walnut.
7. After completely mixed, cover with plastic wrap and refrigerate (or freeze) until firm. You can actually leave this in the fridge for a few days.
8. Melt chocolate in double boiler.
9. Prepare two cookie sheets with parchment paper.
10. Make cake balls and place on cookie sheets
11. Put cake balls on cookie sheets in fridge or freezer until chocolate has melted completely
12. Place your sprinkles in separate small containers so you can dip the cake balls easily.
13. Separate mini cup cake liners, you will need about 40
14. Dip the balls into the chocolate
15. then dip the balls in the sprinkles
16. Put in a mini cup cake liner and place bake on cookie sheet
17. Repeat until all cake balls are frosted and dipped
18. Keep these at room temperature or freeze. Best not to store in fridge.
|
|