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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake balls 14g Recipe makes 36 cake balls) The following items or measurements are not included below: lemon frosting almond bark |
||
| Calories 62 | ||
| Calories from Fat 15 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.7g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 95mg | 3% | |
| Potassium 11mg | 0% | |
| Total Carbohydrate 11.4g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 6.3g | ||
| Protein 0.6g | 1% | |
Cake Balls
By: Luby Luby Luby
Apr 3, 2003
A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.
36 cake balls
Ingredients
- 1 lemon cake mix, any brand
- 1 container ready made lemon frosting, any brand
- 1 package almond bark (1 & 1/4 pound pkg)
Directions
1
Bake cake according to directions on package.2
Let cool completely.3
Crumble cake mix in large bowl and mix in container of icing.4
Mix well (I find it is easiest to use hands).5
Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.6
In saucepan over low heat or double boiler, melt almond bark.7
Roll cake mixture into 2 inch balls.8
Dip balls in melted almond bark and set on waxed paper to dry.
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- Course > Desserts > Cakes
- Course > Desserts > Cookies & Brownies > Hand-formed
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: cooking-BAG
On Jul 21, 2009
Took these to a pool party this weekend and they were a real hit. Even people who said they did not normally like lemon stuff, really liked these. I agree with the other reviewer that they were hard to coat with the almond bark, so I will try the suggestion of doing half next time, or rolling them all and re-chilling the balls. It was well worth it. Next time I am going to try strawberry, with chocolate almond bark. Delish!!!!
From: Feej
On May 6, 2009
I have been wanting to try this for a while. Used left over white cake with almond buttercream frosting. Dipped in chocolate. The inside was so creamy - like a bon bon or a truffle. Amazing! I will never throw out cake scraps again. Thank you so, so, so much!
From: Chef #625669
On Oct 24, 2007
I've been making these for a while now from a recipe I found. I love all the variations. Through trial and error I have found that the BEST way to do this is to put wax paper on a baking sheet (metal). Roll the balls out of the mixture and place on the wax paper/baking sheet. Place these in the freezer for a min. of 15 min. This allows the cake to harden and the pans to be cold so that when you dip them then don't fall apart, and since you are placing them back on the cold pan they instantly harden. Another trick is to add a tsp or more of crisco to the almond bark when melting. This makes it thin and the cake is easier to dip. I heat almond bark in microwave for 15 sec. at a time, then use fork to dip, just laying the ball on the fork. I've added sprinkles and nuts to the tops for the kids as well. Hope this helps.
From: CookinMamaof3
On Dec 23, 2006
I made these as the recipe suggested and they tasted great. However, they were very difficult to dip in the almond bark--they just fell apart and trying to get them out of the melted bark was a headache. Eventually, I got about half the batch somewhat covered, but I ran out of bark for the remaining 15 balls. I think it would have worked better if I had re-chilled the balls after rolling them, then dipped them in the melted almond bark. I will try that next time.
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