Recipe of the Month: Red Velvet Cake Balls
The Perfect Valentine's Treat!
INGREDIENTS:
- Red Velvet cake mix and the ingredients on the box
- 1 to 1 ⅓ cups cream cheese frosting (store bought or homemade)
- 24 ounces white chocolate or vanilla almond bark
- Sprinkles, chocolate, etc. for decorations
INSTRUCTIONS:
- Bake the cake according to the directions on the box. Let it cool completely.
- Crumble the cooled cake into a large bowl. Add 1 cup of frosting and mix it up with a wooden spoon or electric mixer.
- The mixture may seem dry at first. It will take the cake a bit of time to absorb the moisture of the frosting. It is recommended to allow it to rest for 5 minutes to see if it needs more moisture. If it does, add more frosting a spoonful at a time until the mixture is a smooth consistency. A bit stiff like cookie dough.
- Once the mixture can be easily rolled into smooth balls, roll the cake balls into 1 inch balls and place on a parchment paper lined baking sheet. Place in the freezer for 1 hour.
- While the cake balls are freezing, melt the white chocolate slowly over a double boiler. Dip the cake balls in the white chocolate using a toothpick or a fork. Set the cake balls on parchment paper to harden. If you want to add sprinkles, add them right away while the chocolate is still wet.
- Otherwise, wait till the white chocolate hardens and drizzle a bit of melted dark chocolate over the top. They keep in the fridge for a day or two or several weeks in the freezer.
Original Source: Chocolate with Grace

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