RAINBOW CHIP CAKE BALLS

Rainbow Chip Cake Balls image

So fun and festive for a party! Try topping with a variety of sprinkles.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 48

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
20 oz vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
1/2 cup multicolored candy sprinkles

Steps:

Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cake Ball, Sodium 95 mg, Sugar 0 g, TransFat 0 g