Basic Cake Balls

Recipe from: Dallas News

Ingredients

Instructions

Bake cake according to package instructions.

While warm, crumble the cake into a bowl and use a hand mixer to reduce it to a fine texture.

Mix in frosting until it makes a paste (approximately 3/4 of the can).

Chill the mixture for at least 2 hours in the fridge.

Remove the mixture from the fridge and using a melon baller or your hands, form the mixture into 1.5 inch balls. Place the balls on wax paper and freeze them for at least 6 hours.

If using almond bark coating, melt using a double boiler or in the microwave (about 45 seconds on high), stirring constantly to make sure it doesn't burn. When the bark is melted stir in 1 teaspoon of vegetable oil and any food coloring (oil based) if desired.

If using confectionary wafer coating, melt using a double boiler or in the microwave (about 45 seconds on high), stirring constantly to make sure it doesn't burn. When coating is melted add any food coloring (oil based) if desired.

Working in small batches, remove the balls from the freezer and dip them into the melted mixture, using toothpicks or forks to make sure they're well coated.

Place the balls on wax paper to harden.

Makes about 30 cake balls.

**Note: You can use any combination of cake (example: carrot, chocolate, white) and any flavor frosting (example: cream cheese, buttercream, chocolate)**