Red Velvet Cake Balls

For my office Christmas party this year I decided to make cake balls.  I love cake balls, especially red velvet one and I thought they would be perfect for Christmas. Plus I had some sprinkles I wanted to use :)

Start with 1 box red velvet cake mix.  Bake the cake according to package directions, then, when it’s completely cool, crumble the cake into a very large bowl.

Next, make a cream cheese frosting or you can use store bought frosting.  If you want to make the frosting it pretty simple. Just cream together 1/4 cup softened butter with 4oz 1/3 cream cheese until smooth. Beat in 1/2 teaspoon vanilla, then 1 cup powdered sugar.

Add the icing to the cake crumbles then incorporate it with a spoon or your hands. I tend to start with a spoon, but find that your hands really work better!

Using a spoon, scoop the cake into balls and then roll the balls between your hands. Place them on a wax paper-lined baking sheet then stick them in the fridge for 1-2 hours to firm up.

Once the cake balls are firm, you get to start the fun part, dipping them in chocolate.  I usually use Almond Bark for this part, but I only had half a package so I also used Baker's semi sweet baking chocolate. I had never used Baker's before, but it worked perfectly, maybe even better than Almond Bark!

For the chocolate part, melt it in the microwave in 30 second increments, stirring between increments, until smooth.

Use two forks to dip each cake ball in the melted chocolate. Pass the cake ball from fork to fork once or twice and then place back on the wax paper.

Lastly, top with colored sprinkles, who doesn't like sprinkles!  Make sure you add the sprinkles right after you dip the cake balls, or they won't stick!

Refrigerate the cake balls until the chocolate has hardened and then enjoy the deliciousness!!

Red Velvet Cake Balls

Makes 50 cake balls

Ingredients:

1 box red velvet cake mix (plus ingredients required on back of box)

16oz Baker’s Semi-Sweet Chocolate

colored sprinkles (optional)

For the cream cheese frosting (could use store-bought):

1/4 cup butter, softened to room temperature

4oz 1/3-less fat cream cheese, softened to room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Directions:

Bake red velvet cake according to package directions. Let cool completely then crumble into a very large bowl. In a separate large bowl, cream together butter and cream cheese until smooth. Add vanilla then beat until combined. Add powdered sugar, 1/2 cup at a time, then beat until combined. Incorporate half the cream cheese frosting into the cake crumbles, then add more frosting until the cake crumbles just come together. Scoop by the Tablespoon then roll into balls and place on a wax-paper lined baking sheet. Repeat with remaining cake then refrigerate for 1-2 hours.

Melt semi-sweet chocolate in a microwave-safe bowl in 30 second increments, stirring between increments, until smooth. Dip cake balls in chocolate using two forks, then place back on wax paper. Sprinkle with colored sprinkles, if desired, then refrigerate until chocolate is hardened. Serve cold or at room temperature.