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Sunday, April 03, 2011

Red Velvet Cake Balls

makes 3 dozen cake balls
recipe adapted from Domino Sugar
prep time: 35 min / cook time: 12-15 min

4 eggs, room temperature
3/4 c sugar
1 tbsp oil
* I used vegetable oil
2 tbsp butermilk
1 tsp vinegar
1 tsp vanilla extract
1 oz. red food coloring
1/2 tsp salt
1 tsp baking powder
1/4 c unsweetened cocoa powder
3/4 c cake flour

8 oz. cream cheese, room temperature
1/4 c unsalted butter, room temperature
3 c confectioners' sugar
* I used 2 cups
1 tsp vanilla extract

• Preheat oven to 350˚ F.
• Coat jelly roll pan with cooking spray or line with waxed paper and coat with cooking spray.
• Beat the eggs for 5 minutes.
• Slowly add sugar and oil. Beat well.
• Add buttermilk, vinegar, vanilla and red food coloring.
• Sift together dry iBoldngredients. Add slowly to liquid ingredients. Beat for 2 minutes, until well combined.
• Pour batter into pan.
• Bake on middle rack for 12-15 minutes, until the cake springs back when touched in center.
• Let cake cool.

• Combine filling ingredients. Beat well.

• Line a cookie pan with wax paper; set aside.
• In a large bowl, crumble the red velvet cake.
• Add the filling to the crumbled cake.
• Using your hands, mix the cake and filling until well combined.
• Roll 1 inch balls and place on the prepared cookie pan.
• When all the red velvet balls have been rolled, place cookie pan in the freezer for about half an hour to set or chill in the refrigerator for a few hours.
• When the cake balls are set, melt chocolate bark or temper some chopped chocolate.
* I tempered bittersweet chocolate.
• Roll the cake balls in the melted chocolate and place back on the cookie sheet until firm.

• I did not intend on making cake balls when I used this recipe. The original recipe was for a red velvet roll and it was a TERRIBLE recipe, but came out great when everything was mashed together.
• You can use a boxed cake mix and a can of frosting for this if you don't want to make this from scratch.
• If you want to temper the chocolate, be sure to read the link and temper your chocolate properly. There have been many occasions where I have improperly melted chocolate and the end result wasn't pretty. The consistency was thick and when refrigerated it didn't have a nice shine to it.




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