Hot Cocoa Cake Balls Recipes

HOT COCOA CAKE

Steps:

• Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
• In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
• Combine the coffee powder with the hot water. Add to the mixing bowl.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
• Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
• Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.

TEXAS HOT COCOA CAKE

Steps:

• Combine in saucepan cocoa, butter, oil, and water.
• Bring to a boil, stirring; let cool.
• Combine sugar and flour in a large bowl.
• Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
• Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
• Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
• Frosting: Start 10 minutes before baking is done.
• Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
• Add confectioner's sugar; stir well, then beat until thick.
• Spoon frosting over hot cake.
• Top with nuts if desired.

HOT COCOA CAKE BALLS

Steps:

• * Make cake mix ACCORDING TO DIRECTIONS ON box. Add in 2 packages of hot cocoa powder to the batter. Bake according to directions on box.
• * Allow cake to cool completely.
• * Crumble cake into large bowl. Make sure it is finely crumbled with no big pieces. Add vanilla frosting. You don't have to add the whole tub - I use about 2/3. Just enough to make the cake stick together.
• * Shape cake into balls. Don't make them too big. Once shaped, put into the freezer for about 30 minutes.
• * Melt candy coating according to directions.
• * Drop cake ball into the candy coating and gently toss with a fork to completely cover. Place ball on wax paper. If you have a fork mark, just dab some candy coating on to cover.
• * Dip 2-3 balls and then sprinkle with hot cocoa mix while still wet. Repeat until all balls are covered.
• * Allow to set until completely dried.

HOT CHOCOLATE CAKE BALLS

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.

HOT CHOCOLATE BALLS

Steps:

• Microwave chocolate, cream and salt in a large bowl, stirring occasionally until smooth- about 2 minutes.
• Refrigerate until firm- about 2 hours. Roll 3 TBS chilled chocolate mixture into ten 2 " balls. Individually wrap balls in saran wrap and transfer balls to a large Ziploc.
• Freeze.
• To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low fat milk in a large mug. Microwave, stirring occasionally until smooth and hot- about 2 minutes.
• You can also use vanilla soy milk if you like that.

COCOA BALLS

Steps:

• Combine sugar, cocoa, walnuts, blend in sour cream and rum.
• Shape into balls, smaller then a golf ball, roll in nuts.
• Chill balls in fridge.

CAKE BALLS

Steps:

• Bake cake according to directions on package.
• Let cool completely.
• Crumble cake mix in large bowl and mix in container of icing.
• Mix well (I find it is easiest to use hands).
• Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
• In saucepan over low heat or double boiler, melt almond bark.
• Roll cake mixture into 2 inch balls.
• Dip balls in melted almond bark and set on waxed paper to dry.