PENN STATE CAKE BALLS
These perfectly snackable desserts will make your whole house chant "We are Penn State" at the next get together. Betty Crocker™ chocolate cake and frosting are mixed and shaped into cake balls, then dipped and drizzled with melted candy melts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 42
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Make cake mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Line large cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape mixture into 42 (1 1/2-inch) balls; place on cookie sheet. Freeze about 1 hour or until firm. When firm, transfer to refrigerator.
- In 2-quart microwavable bowl, microwave blue candy melts uncovered on Medium (50%) 1 minute 30 seconds; stir. Continue microwaving and stirring in 30-second increments until melted and smooth.
- Remove one-third of cake balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll 1 ball at a time in blue coating; gently shake off excess. Place on lined cookie sheet. Repeat with remaining cake balls. If melted candy melts have cooled too much, reheat as needed. Refrigerate coated cake balls 10 minutes.
- In small microwavable bowl, microwave white candy melts uncovered on Medium (50%) 1 minute; stir. Continue microwaving and stirring in 30-second increments until melted and smooth. Remove coated cake balls from refrigerator. Using a fork, drizzle melted white candy melts back and forth over balls.
- Return cake balls to refrigerator about 10 minutes or until set. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 8 g, TransFat 0 g
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