Mint Chocolate Cake Balls

Secret Ingredient - Andes' Creme De Menthe Baking Chips

Ok, I admit, I may have a problem with Cake Balls, but they are just so yummy, bite-size, and hard to resist. I came across this idea for Mint Chocolate Cupcakes and thought this would be a great idea for cake balls, especially with the holidays approaching. If you love Thin Mints, this is the Cake Ball for you.

• Refer to Red Velvet Cake Balls for complete recipe directions.

Before dipping

What I used this time:

• Dark Fudge Chocolate Cake Mix
• Follow normal cake directions and add 1/4 tsp Peppermint Extract to mix before baking
• Allow to cool completely and crumble cake as usual 
• Mix 1 pkg Andes Creme de Menthe Baking Chips before adding 1/2 can Cream Cheese Frosting 
• Roll into balls and dip in chocolate almond bark

Green decors to finish!

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Raspberry Lemonade Cake Balls

Here's a modification of the Red Velvet Cake Balls and Pink Lemonade Cake recipes that I tried tonight that came out pretty tasty, if I don't say so myself. Click on the above links for those recipes.

Final Product

My Modifications:

• Primarily follow the Red Velvet Cake Ball recipe 
• Use raspberry lemonade frozen (thawed) concentrate instead of water in cake mix. 
• Use prepared cream cheese frosting instead of pink lemonade butter cream frosting
• Use vanilla (white) almond bark instead of chocolate  

Cake after going thru the food processor

After being mixed with frosting and rolled into balls

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Red Velvet Cake Balls

Ingredients:

• 1 box Red Velvet Cake Mix
• 1/2 can cream cheese frosting (not whipped)
• 1 package chocolate almond bark
• 1/4 package white almond bark
• wax paper

 Directions:

1. Bake cake mix to box directions in a greased and floured 13x9" cake pan.
2. Allow to cool completely then place in food processor to crumble to a fine consistency.
3. In a large mixing bowl, use your clean hands to blend in 1/2 can cream cheese frosting (enough frosting to "wet" the cake mix completely - this will determine how cakey/gooey the inside of the cake balls will remain)
4. Roll mixture into 1" balls and place on wax papered cookie sheets
5. Chill in freezer for ~15 min or the refrigerator for a few hours
6. Place ~1/2 package of chocolate in a large measuring cup and melt chocolate in microwave per package directions.
7. Dip cake balls in melted chocolate (I use a fork to scoop them out of the chocolate) and place on fresh wax paper-covered cookie sheets. Add and reheat chocolate as needed to complete all of the cake balls.
8. Allow cake balls to cool/set up completely.
9. Check the bottom of the cake balls to make sure they haven't sprung a leak. If so, redip only the bottom of the cake ball and allow to setup again.
10. Use the melted white almond bark and a fork to drizzle a decorative white flourish over the top.

Inspired from Bakerella's Red Velvet Cake Balls 

Modifications to Make It Your Own

• Use any number of flavor combinations - combine any cake flavor with any frosting flavor of your choice.
• With lighter cakes (white/yellow) add food coloring before baking to get wacky & bright combinations.
• Use candy melts instead of almond bark to change the outer coating color.
• Add sprinkles/cake decors before the cake balls set up.



Raspberry Lemonade Cake Balls

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• Use Wilton's Mini Cookie Cutters to gently press cake mixture thru to make shapes other than balls. This can be very time consuming and the simpler the shape, the easier it is to press.

Mint Chocolate Cake Balls
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