Super Easy Cake Balls you can't go wrong with!

I made these Cake Balls (Truffles) I found on "Bakerella"'s blog last night for my Relief Society class. Figured I'd stuff them so that they can't "Boo" me while up there giving the lesson. LOL

They turned out not so pretty--because I have no clue how to "dip" the balls of truffles into the chocolate batter...BUT, they were SUCH A HIT, I was blown away--EVERYONE LOVED THEM and couldn't get over them! Imagine if I really knew how to make good truffles! lol

Why I loved it: it only requieres THREE ingredients and it was pretty darn EASY.

Takes some time to do, but it's EASY and relatively cheap--esp. if you already have these 3 things in your food storage!

I made the red velvet cake with white chocolate (you can buy "candy chips" in stores--at Michael's, they were in the baking section...use their 40-50% coupon and get it for about $1.70)

Red Velvet Cake Balls

It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Thanks, http://www.bakerella.com/