Ingredients:
1 pkg. boxed cake mix, flavor of your choice
eggs
water
oil
2 cans cream cheese frosting, or flavor of your choice
Chocolate or White almond bark
Directions:
1. Make cake with eggs, water and oil, according to cake box .
2. Bake cake and then cool abour 1/2 hour.
3. Remove cake from pan and crumble it into a large mixing bowl. Add 2 cans of frosting to cake and mix well.Cover and put cake mixture into freezer for 1 hour.
4. Remove from freezer and roll walnut size balls (or slightly smaller) with your hands. Cover and return balls to freezer for 2 hours.
5. Melt almond bark according to direction and place in a dish good for dipping balls into bark. Dip balls and then place them on a small cookie sheet or in a plastic container that fits in your refrigerator, covered with waxed paper. Return them to refrigerator to completely hardened. Place in Zip-lock bag and store at room temperature.
6. If you refrigerate or freeze them, they are going to sweat and become a little sticky. Put them in a Zip-lock freezer bag and store them there for up to 2 months. Remove from freezer to refrigerator the day before you plan to use them and let them stand at room temperature for 24 hours or longer before you serve them.
I have made these with store bought pound cakes and Pillsbury's pumpkin bread quick bread boxed mix. They are hard to mess up! The only thing I did try that didn't work was I tried to use the candy used to melt into candy molds. Use the almond bark instead.
1 pkg. boxed cake mix, flavor of your choice
eggs
water
oil
2 cans cream cheese frosting, or flavor of your choice
Chocolate or White almond bark
Directions:
1. Make cake with eggs, water and oil, according to cake box .
2. Bake cake and then cool abour 1/2 hour.
3. Remove cake from pan and crumble it into a large mixing bowl. Add 2 cans of frosting to cake and mix well.Cover and put cake mixture into freezer for 1 hour.
4. Remove from freezer and roll walnut size balls (or slightly smaller) with your hands. Cover and return balls to freezer for 2 hours.
5. Melt almond bark according to direction and place in a dish good for dipping balls into bark. Dip balls and then place them on a small cookie sheet or in a plastic container that fits in your refrigerator, covered with waxed paper. Return them to refrigerator to completely hardened. Place in Zip-lock bag and store at room temperature.
6. If you refrigerate or freeze them, they are going to sweat and become a little sticky. Put them in a Zip-lock freezer bag and store them there for up to 2 months. Remove from freezer to refrigerator the day before you plan to use them and let them stand at room temperature for 24 hours or longer before you serve them.
I have made these with store bought pound cakes and Pillsbury's pumpkin bread quick bread boxed mix. They are hard to mess up! The only thing I did try that didn't work was I tried to use the candy used to melt into candy molds. Use the almond bark instead.
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