Red Velvet Cake Balls

makes 3 dozen cake balls

recipe adapted from Domino Sugar

prep time: 35 min / cook time: 12-15 min

CAKE INGREDIENTS

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

FILLING INGREDIENTS

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

CAKE INSTRUCTIONS

• 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 ingredients. 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.

FILLING INSTRUCTION

• Combine filling ingredients. Beat well.

ASSEMBLY INSTRUCTIONS

• 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.

** ADDIECAKES' NOTES **

• 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.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING