Thank you to Bakerella for today’s mouth-watering recipe! These heavenly red velvet cake balls are just what the doctor ordered… I found these while searching for something that is both chocolatey and finger food-ish, so that my guests could manage a delicious dessert with just a napkin instead of balancing a slice of cake in one hand, a fork and drink in the other. Sounds messy… sure, but that’s okay! It’s definitely well worth it and an excellent substitute to cupcakes. For the recipe, check out Bakerella or
Red Velvet Cake Balls {from Bakerella}
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
