This cake balls recipe is easy to make with cake mix, frosting and chocolate melting wafers. The perfect bite-sized dessert for parties and special occasions yet simple enough for everyday!
Prep Time: 40 minutesminutes
Freeze: 20 minutesminutes
Total Time: 1 hourhour
Servings: 24
Ingredients
1(15-ounce) boxcake mix , use flavor of choice and add ingredients on box
1cupfrosting, plus more if needed
16ounceschocolate melting wafers , I prefer Ghiradelli
Optional: Sprinkles or other desired decorations
Instructions
Mix and bake the cake batter according to package directions in a 9x13-inch baking dish. Bake until a toothpick inserted in the center comes out clean. Let cool completely. Discard any brown edges of the cake.
In a large bowl, crumble the prepared cake into fine crumbs (make sure it has cooled completely before crumbling). Add 2 spoonfuls frosting and combine with your hands or a spoon. Gradually add more frosting until the cake holds together when squeezed. You don't want it too crumbly or it won't hold together.
Using a medium cookie scoop, portion the dough onto the baking sheet. Roll into balls with your hands. Freeze 10 to 15 minutes, or until slightly firm. You don't want them frozen.
Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt the chocolatein the microwave in 30-second intervals, stirring in-between each,until smooth.
Use a fork to dip the balls into the chocolate. Tap on the edge of the bowl to get the smooth finish. You can also spin or twirl the cake pop to remove the excess. Use a toothpick to help slide the ball back onto the baking sheet.
Before the chocolate starts to harden, add sprinkles or other decorations. If decorating with more chocolate, let the chocolate harden on the cake ball before drizzling with the additional melted chocolate. Store in the refrigerator until ready to serve.
Notes
Frosting: You can use 1/2 of a 16-ounce can or make half a batch of your own. I love this homemade buttercream frosting and chocolate buttercream frosting (if using a chocolate cake mix). Tip: Make sure that you're only working with about five cake balls at a time. Leave the rest in the freezer so that they don't soften too much while you work on the others. You want them to be really cold when working with them. Storage: Store 3 to 4 days in an airtight container in a cool place. Freeze up to 3 months.