Chocolate Chip Cake Balls Recipes

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

CHOCOLATE CAKE BALLS RECIPE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch pan. Allow to cool completely.
• After cake has cooled, use your hands to crumble the cake into a large mixing bowl. A fork can also be used to crumble large chunks. Make sure cake is completely broken into fine crumbs.
• Add 1/2-3/4 of the container of frosting, mixing with a spoon until the cake crumbs are coated. I don't add the entire container because then the cake balls come out a little too mushy. Place the bowl in the refrigerator for about 20 minutes.
• Remove the bowl from the refrigerator and roll the mixture into small balls. Place balls on a plate or cookie sheet topped with wax paper and freeze for 1 hour.
• Melt dipping chocolate or almond bark according to package directions. Place a wooden skewer on the bottom of a cake ball and dip into the chocolate, swirling and then tapping off the excess. Place the skewer in a mug or glass (I used short skewers for this recipe) and immediately add sprinkles if using. Allow to dry completely. Repeat with remaining cake balls.

CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

CHOCOLATE CHIP GRAHAM BALLS

Steps:

• Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated.
• Chill graham balls until set, about 1 hour.

CHOCOLATE CAKE BALLS RECIPE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch pan. Allow to cool completely.
• After cake has cooled, use your hands to crumble the cake into a large mixing bowl. A fork can also be used to crumble large chunks. Make sure cake is completely broken into fine crumbs.
• Add 1/2-3/4 of the container of frosting, mixing with a spoon until the cake crumbs are coated. I don't add the entire container because then the cake balls come out a little too mushy. Place the bowl in the refrigerator for about 20 minutes.
• Remove the bowl from the refrigerator and roll the mixture into small balls. Place balls on a plate or cookie sheet topped with wax paper and freeze for 1 hour.
• Melt dipping chocolate or almond bark according to package directions. Place a wooden skewer on the bottom of a cake ball and dip into the chocolate, swirling and then tapping off the excess. Place the skewer in a mug or glass (I used short skewers for this recipe) and immediately add sprinkles if using. Allow to dry completely. Repeat with remaining cake balls.

CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
• For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

CHOCOLATE CAKE BITES

Steps:

• Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
• In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.

CHOCOLATE CHIP CAKE BALLS

Steps:

• 1. Preheat oven to 350*F/180*C. Grease the bottom only of a 13" X 9" pan. If using a spray, spray entire pan. In a large bowl, combine cake mix, pudding mix, eggs, water and oil; mix at medium speed with your electric mixer for about two minutes or until combined. Pour mix into the prepared pan. Bake 35-40 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove from pan to wire cooling rack and cool completely. In a large bowl, using your clean hands, crumble the cake until no large chunks are visible. Add 3/4 of the can of icing and the mini chocolate chips; mix these in with a soft plastic spoon or your fingers until well combined. Only if needed, if mix is too dry, add more icing. You just want the mix to stay together as you form it into the balls, you do not want it to be too "goopy"! With a tablespoon, measure out 2 tablespoons of the cake ball mixture into the palm of your hand and roll it into a ball form. Form the rest of your mixture into cake balls. Chill in the refrigerator for 2 hours. Meanwhile, line 2 to 4 cookie sheets with wax paper or parchment paper. Melt the chocolate almond bark according to package directions. Dip lollipop sticks into the melted almond bark and insert into the cake balls, set cake balls onto lined cookie sheets. Let cake balls set in refrigerator for 30 minutes to allow almond bark to harden. Make certain the almond bark is melted and smooth. Dip cake balls completely into almond bark, remove, and let extra bark drip off back into bowl. Swirl around any extra almond bark to create a smooth texture on the outside of the cake ball. You may let set on the tops of the cake ball which will create a flat surface or you may wish to have a piece of foam ready to push the lollipop sticks into to dry. I do not like to put these cake pops that I use dark chocolate on back into the refrigerator to set as they tend to get a white streak on them from the too cool air temperature. Leave them at room temp in the areas above 3000 feet altitude. Enjoy! While wet, you may dip the cake pops into sprinkles! These cake pops are very fun!