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Paula’s Cake Balls

Paula’s own version of this trendy sweet!

Serves: 36
Cook Time: 20 Minutes

Smithfield Product: None

Ingredients

  • 1 (18.25 ounce) package cake mix
  • 1 (16 ounce) container prepared cake frosting
  • 6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)
  • Food Coloring (optional)
  • Paula's Favorite Combinations:
  • *Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
  • *Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating
  • *White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating
  • *Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating
  • *White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating
  • *French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating
  • *Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
  • *Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
  • *Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating
  • *Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating

Steps

Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate.

Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.

NOTE: We found that an old Easter egg dipper works as well. If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time

Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.

Serving Suggestions

Serve with a cold glass of milk!

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (11) Post Your Comment

nayrhsa
Tried the red velvet and cream cheese combination. Not very good at all. These are not as easy to dip as it seems...very time consuming. Will not make these again.

Sunshine68
I made chocolate cake with cream cheese icing and melted peanut butter chips for the outside coating. Excellent combination! I took it to a cook out with freinds and it was a big hit. Everyone commented on how pretty they were and they loved them!! The kids couldn't stay out of them!! A little time consuming but great for parties and family get togethers!!

hhanselman
I made these for a potluck today (Friday) and EVERYONE raved about them!! I baked and crumbled them Wednesday and then coated them Thursday and everyone still thought they were "sinful". I made frosting myself but I will do store bought next time to save myself time and no one will be the wiser! Also do not skip the freezing step I missed that and mine were a little crumbly but still tasted out of this world! : )

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