Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
can’t find red velvet cake mix…..see recipe below.
1 can cream cheese frosting (16 oz.)
1 package chocolate bark/melting chocolate (regular or white chocolate)
Cook cake as directed on box for 13 X 9 cake
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.
Red Velvet Cake (when you can’t find the already prepared mix)
1 box white cake mix (2-layer size)
1 box (4-serving size) instant vanilla pudding mix
4 large eggs
1 tablespoon unsweetened cocoa powder
1 tablespoon white vinegar
1 cup milk
1/2 cup vegetable oil
2 ounces red food coloring
Combine the cake mix, pudding mix, oil, eggs, cocoa, vinegar, milk and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease and flour cake pan.
Distribute the batter among the pans evenly. Bake at 350° for 20 to 25 minutes or until the cake springs back when lightly touched in the center.Cool cake on racks


