CHOCOLATE CAKE BALLS RECIPE
These Chocolate Cake Balls are made with crumbled cake and frosting, dipped chocolate. They're the perfect treat for the holidays, or any time of year!
Provided by Ashlyn
Categories Dessert
Time 1h5m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 piece, Calories 52 kcal, Carbohydrate 9 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 99 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
HEAVENLY CHOCOLATE-FUDGE CAKE BALLS
My special treat is similar to the popular cake pops-but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make! -Lynn Davis, Moreno Valley, California
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield about 8 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CAKE BALLS
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
Categories Desserts Cakes Cake Pops
Yield 36
Number Of Ingredients 3
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
CHOCOLATE CAKE BALLS RECIPE
These Chocolate Cake Balls are made with crumbled cake and frosting, then dipped in melted chocolate and covered with sprinkles. My family loves this perfect easy treat!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 40m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 146 kcal, Carbohydrate 22 g, Fat 6 g, SaturatedFat 2 g, Sodium 141 mg, Sugar 17 g, ServingSize 1 serving
HOT CHOCOLATE CAKE BALLS
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
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.
HOT CHOCOLATE BOMBS
These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. -Rashanda Cobbins, Taste of Home Food Editor
Provided by Taste of Home
Time 9h
Yield 6 chocolate bombs
Number Of Ingredients 6
Steps:
- Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 10g protein.
MEXICAN HOT CHOCOLATE BALLS
My sister made these for Christmas this year and they are really good! The recipe came from a magazine. These cookies are tender and crumbly, like Mexican Wedding Cakes, and are very chocolaty with a hint of cinnamon.
Provided by Michelle Berteig
Categories Dessert
Time 35m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
- Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
- Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
- Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
- Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.
Nutrition Facts : Calories 83.1, Fat 5.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.6, Carbohydrate 7.9, Fiber 0.7, Sugar 3.2, Protein 1
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4.9/5 (49)Category CakeCuisine AmericanTotal Time 7 hrs
- Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.
- Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Make sure there are no pockets of dry ingredients hiding.
- Pour the batter evenly into the prepared pan. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. This isn’t a lot of butter and it will get stuck on the sides of the bowl, so you may need to scrape down the sides of the bowl with a rubber spatula to really help get it creamed. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.
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