Hot Chocolate Cake Balls Recipes

CAKE BALLS

Cake Balls image

This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.

Provided by Allison

Yield 36

Number Of Ingredients 3

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

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.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g

HOT CHOCOLATE CAKE BALLS

Hot Chocolate Cake Balls image

Serve these chocolaty delights and everyone will know yours isn't an ordinary holiday party. The little cakes are festive, fun and yummy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 5 dozen.

Number Of Ingredients 19

Ingredients

1 package chocolate cake mix (regular size)
1-1/4 cups strong brewed coffee
1/3 cup canola oil
3 eggs
FILLING:
3/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 jar (7 ounces) marshmallow creme
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1/4 cup baking cocoa
1/4 cup 2% milk
1/2 teaspoon vanilla extract
COATING:
2 pounds white candy coating, chopped
1 tablespoon shortening
Baking cocoa

Steps:

In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 87mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.

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