INGREDIENTS
- 1 Red Velvet Cake Baked and Cooled
- 1 3/4-2 Cups Cream Cheese Frosting
- 1 Package Candy Bark Coating
Red Velvet Cake
- Nonstick Vegetable Spray
- 2 1/2 cups All-Purpose Flour
- 1 1/2 Cups Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1/4 Cup Unsweetened Cocoa Powder
- 1 1/2 Cups Vegetable Oil
- 1 Cup Buttermilk at Room Temperature
- 2 Large Eggs at Room Temperature
- 2 Tablespoons Red Food Coloring
- 1 Teaspoon White Distilled Vinegar
- 1 Teaspoon Vanilla Extract
Cream Cheese Frosting:
- 8 Ounces Cream Cheese at Room Temperature
- 2 Cups Powdered Sugar Sifted
- 1/2 Cup Unsalted Butter at Room Temperature
- 1 Teaspoon Vanilla Extract
INSTRUCTIONSCake Ball Assembly:
- When cake is cooled completely, crumble into a large bowl.
- Add 1/2 of the frosting recipe to bowl and mix thoroughly with a hand-held electric mixer. (Mixture will be completely smooth and there will be no white flecks left from frosting.) If you prefer a moister cake ball, add more of the frosting to desired consistency and mix until mixture is consistent.
- Roll mixture into quarter size balls and lay on cookie sheet lined with a Silpat.
- Place the cookie sheets in the freezer until the balls have a frozen exterior.
- Melt bark in microwave per directions on package.
- Dip or roll balls in melted chocolate and lay on wax paper until firm. (I used a plastic fork with the two interior tines broken off to dip with then tapped off extra chocolate.)
- If you're going to decorate with sprinkles, apply them immediately after each ball is dipped in chocolate and the chocolate is still wet.
Full Recipes read at: https://www.gonnawantseconds.com/red-velvet-cake-balls/
