This time of year is the only time I allow myself some indulgences. With cookie exchanges and Christmas bake sales, it’s really hard not too. For me, food makes the holidays. The annual baking favorites come out and the mood is a little lighter. I found these cake bon bons at Life Made Delicious and thought they would be a perfect recipe to feature. Be sure to check out Life Made Delicious for easy recipe and new Holiday favorites.
1 box Betty Crocker* SuperMoist* Cake Mix, (flavor of choice)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker* Creamy Deluxe* Frosting (flavor of choice)
6 3/4 cups (1.675 L) white or light or dark chocolate moulding wafers (about 36 oz/1 kg)
Sprinkles or candy decorations
- Heat oven to 350ºF (325ºF for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Cool 15 minutes.
- In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 2 1/4 cups chocolate moulding wafers uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in melted chocolate. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 2 1/4 cup batches; dip remaining balls. Serve at room temperature. Store in airtight container.
For more Holiday Baking inspiration check out the LMD Facebook page Betty Crocker will be sharing their ideas from December 17th to the 31st.
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.