Cake Balls

My good friend Kiki first introduced me to cake pops -- originally discovered on Bakerella.com.  I had wanted to make them since the first time I saw Kiki's cake pops but I was so intimidated.  I decided I would start off easy and make cake balls.  I don't know why I was so intimidated because they really are easy (just a little time consuming!).  The end result is worth the effort -- I promise!

This was my second time making cake balls.  I sent Molly a batch for her birthday -- carrot cake with cream cheese frosting coated in white chocolate and topped with toasted coconut (amazing).  This time around I used chocolate cake with cream cheese frosting.  Both times I used white chocolate (which requires double dipping).  The best thing about cake balls is you can modify the cake, frosting, chocolate coating and decorations to your liking or for the occasion!  Check out Bakerella.com for the step by step pictures/instructions to making these.  

Chocolate Cake Balls with Cream Cheese Frosting

Source: adapted from Bakerella

1 box chocolate 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.