Red Velvet Cake Balls

My dad is a very picky eater. He doesn’t eat chicken, hates cheese unless it’s mixed into a lasagna or sprinkled on top of spaghetti or salad. He likes iceberg lettuce and Thousand Island dressing. He’s a meat and potato kind of guy. His fave dessert is yellow cake with chocolate frosting and … you guess it, Red Velvet Cake with seven-minute frosting. When I saw this recipe on Bakerella website, I knew that I had to try it. They were absolutely divine, and lighter in comparison to the other truffle recipes that I tried. We’ll see if he likes them or not.

Red Velvet Cake Balls

1 Box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 Can cream cheese frosting (16 oz.) –I used regular white frosting
1 Package chocolate bark (regular or white chocolate) –I used regular baking chocolate, since it is easier to work with than the chocolate bark
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.)

Tip: 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.


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