May 5, 2012

Red Velvet Cake Balls

I hate the name cake balls; it does NOT sound appetizing, at all. However, I love eating and especially making them. They make perfect birthday present, and can also be great treats for different holidays.

I’ve made some chocolate cake balls last Christmas. This time I made red velvet cake and mix it with some cream cheese frosting after crumbling them up.

Red Velvet Cake Balls
Red velvet cake (recipe followed)
Cream cheese frosting
Dark chocolate
1-2 tsp vegetable shortening
1. Crumble the cake while it’s still warm
2. Mix in the frosting...
until balls can be form when squeezing crumbs with your hand
3. Pop those babies into the freezer for at least 15 minutes
4. With a double boiler, or simply place a bowl over simmering water; put in some dark chocolate and 1 tsp shortening. (If the chocolate is too thick, add another teaspoon)
5. When the chocolate is melted and smooth, dip cake balls in it and place them on wax paper.
I used my silicon mat
When the chocolate is firm, store in airtight container. If the weather is hot, place them in the fridge; just make sure you leave them out for 5 minutes before serving.

Red Velvet Cake
1 box velvet cake mix
1 C evaporated milk
¼ C freshly brewed coffee, cooled
1/3 C oil, I used canola; you can use any type of oil you want, just not olive oil
3 eggs
1. Preheat oven to 350F
2. Mix all ingredients together in a bowl with a beater for about 3 minutes
3. Pour batter into cake pans and bake for about 30 minutes or until the edges of the cake start to pull away from the pan.
I made two 8-inch cakes and 6 cupcakes

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