And even though I love chocolate, I thought I’d put my own spin on these babies to make them Valentiney (yes, I like to make up my own words). They were soooooo good!
1 box strawberry cake mix
(I’ve said it before and I’ll say it again: I do not bake my cakes from scratch when
Betty Crocker has put it all together for me).
1 container vanilla frosting
2 packages Baker’s white chocolate or white chocolate chips
Bake the cake according to Betty Crocker, Duncan Hines, the Pillsbury Dough Boy, whoever. Let the cake cool slightly (or you will burn your fingers off, trust me) then invert cake into a large bowl and crumble.
Add the entire container of frosting and mix well.
This is what the mixture will look like. Cover with plastic wrap or transfer to air-tight container and place in the refrigerator for a few hours or longer, until chilled and firm. Mine was refrigerated over night.
Use a melon baller or cookie scoop to scoop out the cake mixture.
Roll the mixture into balls using your hands.
If you use Baker’s squares, chop them up into small chunks.
Melt the chocolate using either a double boiler on the stove or a glass dish in the microwave.
Once the chocolate has melted, remove your bowl from the pan. Working quickly, dip the balls into chocolate using a fork to allow excess to drip. Normally I would use skewers, but these balls are heavier than truffles so the fork worked better. You may need to reheat your chocolate about half way through if it starts to thicken.
Place the chocolate-coated balls on wax paper to cool. Use sprinkles or candy of your choice to decorate while they are still “wet.” If you are in a hurry for them to harden, slide the wax paper onto a cookie sheet and place in the refrigerator.
There you go! Cake balls to give to your special someone!