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I love cake balls - they're delicious and also look so cute!
Here's a recipe I want to try which is from the blog "Back to her roots" - the link to the source is below! Going to make them this weekend so my husband can take them into work!
http://backtoherroots.com/2013/09/26/pumpkin-spice-cake-balls/
For the Cake
Here's a recipe I want to try which is from the blog "Back to her roots" - the link to the source is below! Going to make them this weekend so my husband can take them into work!
http://backtoherroots.com/2013/09/26/pumpkin-spice-cake-balls/
For the Cake
- 1 box spice cake mix
- 3 eggs
- 1–15 ounce can pumpkin puree (or about 2 cups)
- 4 ounces cream cheese, softened
- 1/2 stick butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pound vanilla candy coating
- 1-3 tablespoons vegetable oil
- 1 ounce semisweet chocolate
- Sprinkles
- Preheat oven to 350°. Grease and lightly-flour two cake pans, set aside.
- In the bowl of a stand mixer, combine the cake mix, eggs, and pumpkin puree on medium-low speed until just combined. Then turn the speed up to medium-high and beat for 2 minutes, until light and fluffy. Divide the batter between the prepared cake pans and bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- To make the frosting, beat together the cream cheese and butter in the bowl of a mixer. Add in the powdered sugar, 1/2 cup at a time, until smooth.
- To make cake balls, break up the cake into a large bowl, add in the frosting, and using clean hands, smoosh it together until well-mixed. Using damp hands, form the mixture into 1″ balls and place them onto a baking sheet. Once you’ve finished with all the mixture, place the baking sheet in the freezer.
- While the cake balls are chilling, melt the candy coating in a saucepan over low heat, until smooth. Add in the vegetable oil, a tablespoon at a time, until the mixture is the thickness of a thin alfredo sauce. Do not try to thin out the coating with milk or water (it’ll just make it clumpy). Turn off the burner.
- Remove the cake balls from the freezer, and working one at a time, gently drop a cake ball into the candy coating, and spoon more over top to coat. Fish out the ball with a spoon, and place it on wax paper to harden. Repeat with remaining cake balls, you should have just enough candy coating to do all the balls.
- For decoration: melt the semisweet chocolate in the microwave, using a spoon, drizzle it on the cake balls and then top with sprinkles.