- 1 box Better Batter Gluten Free Chocolate Cake Mix, using eggs, oil, and water as specified on the package directions
- 1-2 tsp red food coloring
- cooking spray
- 3/4 – 1 cup prepared vanilla frosting, such as Betty Crocker
- chocolate candy coating, such as Wilton
- milk chocolate, sprinkles, or jimmies to decorate
Preheat and prepare. Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking pan with cooking spray. Set aside.
Make the cake. In a large mixing bowl using a electric hand mixer, prepare the chocolate cake mix according to the package directions. Add in 1-2 tsp red food coloring and beat well. Pour into prepared pan.
Bake. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Crumble. Cut the cake into rectangles and rub the cake rectangles together to crumble, catching the crumbs in a large bowl. Completely crumble the cake, breaking up larger chunks. Use a fork to separate cake into small crumbs otherwise the cake bites will have a chunky look and be difficult to roll.
Mix and roll. Start with 1/2 c vanilla frosting and mix it into the cake crumbs completely. You are looking to have the cake crumbs hold together and form a cohesive ball. Add up to an additional 1/2 c frosting to moisten. Scoop and gently form a cake ball the size of a ping pong ball, maybe between 1 – 1 1/2 inches across. I made a total of 3 dozen cake balls with my crumb mix. Place them on a cookie sheet lined with wax paper. Lightly cover and refrigerate until chilled.
Melt and dip. When ready to dip the cake balls, remove them from the refrigerator to take off the chill and gently melt your chocolate. I used a glass bowl which fit into my microwave. Microwave according to package directions, or 30 seconds at a time at 50% power, stirring often. Dip the cake ball into the chocolate and tap to remove excess chocolate, place the covered cake ball back on the cookie sheet to firm up. Repeat with remaining cake balls. Coat with sprinkles or drizzle with another color of melted chocolate after the first coat has set up. Keep refrigerated until ready to serve.
Adapted from Six Sisters Stuff blog
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