Cake Pops

By cindygwest

Ingredients

• Cake Balls
• Ingredients
• 1 (18.25-ounce) boxed cake mix plus ingredients called for on box
• 1 (16-ounce) can prepared frosting
• 3 ounces Almond Bark Coating or flavored Confectionery Wafer Coating

Preparation

Step 1

Prepare the cake according to package directions. When cool enough to handle and while still warm, crumble the cake into a bowl, then use a hand mixer to break up the cake into fine crumbs. Mix in frosting thoroughly to make a paste. Chill the mixture for 2 hours. Form the mixture into golf-sized balls. Place on wax paper and freeze for at least 6 hours. Remove the balls from the freezer a few at a time and dip them into the warm melted coating using toothpicks or forks. Place on wax paper to harden. Decorate as desired. Makes about 36 cake balls.

Some recommended cake ball combinations:
Dark Chocolate over Carrot Cake & Cream Cheese Frosting
Milk Chocolate over Strawberry Cake & Strawberry Frosting
Dark Chocolate over Devil’s Food Cake & Fudge Frosting
Orange/Vanilla Coating over Yellow Cake & Buttercream Frosting
Milk Chocolate over White Cake with White Frosting
Milk Chocolate over German Chocolate Cake with Coconut-Pecan Frosting
White Chocolate over Spice Cake with Cream Cheese Frosting
White Chocolate over Lemon Cake with Lemon Frosting
Mint Chocolate over Chocolate Cake with Vanilla Frosting

Hints:
- An ice cream scoop or 1-1/2 ounce cookie dough scoop are helpful to keep portions even
- Roll freshly-coated cake balls in sprinkles, crushed nuts, or flaked coconut.
- Use chopsticks, fondue forks, or skewers to manipulate the cake balls while coating with chocolate or icing.
- Dipped balls will keep well at a cool room temperature for days; if you refrigerate them, the coating may sweat and become icky.

Can you imagine how someone will look back at our family cookbooks and recipe card boxes and wonder what cake balls were … and why they were listed in the index or table of contents or card list? I hope by then cake balls will have a better name.