Cake Balls

I'm not much of a cook, but can follow a recipe.  I collect good recipes, but rarely make them--cooking just isn't my passion.  But my friend, Betsy, recently made some cake balls that were out of this world.  I only tried the Key Lime cake ball and it was DELICIOUS (of course, I love Key Lime pie, too).  So I decided I needed to make some eat-em-up gifts for some special people in my life.  Betsy posted the red velvet cake balls to her Facebook page, so I'm sure she won't mind if I share with y'all; but I had to search for the Key lime cake ball recipe online.

Red Velvet Cake Balls by Betsy Lancaster

1 box red velvet cake mix

1 can ready-to-use cream cheese icing

1 pkg cream cheese, softened

1 cup chopped pecans

2 pkgs vanilla almond bark

NOW PAY CLOSE ATTENTION. The red velvet cake mix calls for water, eggs, and oil. I substitute milk for water and butter for oil. Whatever the measurement is on the box, substitute the same amount. Bake the cake in a 9x13 glass casserole dish that has been greased and floured. Allow cake to cool completely. Soften icing and cream cheese in microwave if necessary and mix together. Break up the cake and mulch it in a large mixing bowl. Add icing, cream cheese, and pecans to mulched cake. Mix well with a wooden spoon. This mixture will make up moist but coarse. Use a cookie dropper (scooper) to make balls. Lay them out close on a large cookie sheet. Freeze overnight.

See below for preparation and dipping into almond bark.  Of course, you may prefer milk chocolate for the red velvet cake balls, too.

Key Lime Cake Balls

1 box lemon cake mix

½ cup water

½ cup Key lime juice or lime juice

1 (3 oz) pkg lime gelatin

3 eggs (or whatever the cake mix calls for)

1/3 cup butter, softened/melted in microwave

With an electric mixer, blend ingredients together until well combined, about 3 minutes. Bake the cake in a 9x13 glass casserole dish that has been greased and floured. Allow cake to cool completely. Soften icing and cream cheese in microwave if necessary and mix together. Break up the cake and mulch it in a large mixing bowl. Add icing and cream cheese to mulched cake. Mix well with a wooden spoon. This mixture will make up moist but coarse. Use a cookie dropper (scooper) to make balls. Lay them out close on a large cookie sheet. Freeze overnight.

Dipping into Almond Bark

Use a crock pot to melt almond bark. I usually set it on high until all lumps are smooth. Stir frequently. Once it is scorched you will see hard lumps that WILL NOT SOFTEN and there is nothing you can add that will successfully thin the bark. When smooth, take the balls out of the freezer and dip in almond bark. Use metal tongs to dip and allow excess bark to drip off before cooling on wax paper. I use candy sprinkles to make them look more festive (or to differentiate red velvet balls from the Key lime balls). Once hard, keep them in the fridge until ready to serve; then take them out and allow them to come to room temperature. This recipe makes a really pretty treat.