Cake Balls

What I love about this recipe is that all the ingredients are completely interchangeable.  Today I made a strawberry-lemon cake ball covered in dark chocolate.  Some other combinations I love are red velvet-cream cheese cake ball covered in white chocolate, Vanilla cake ball covered in milk chocolate, and chocolate-peanut butter cake ball covered in dark chocolate.  All you need is a box cake mix, a jar of frosting, and any kind of melting chocolate.

Today I used a strawberry cake mix and lemon icing...

Bake the cake according to the directions on the box.  Let the cake cool and remove the top "crispy" layer of the cake.  This way the cake balls will be smooth and light. 

Spoon out the cake into a large bowl.

Gently crumble the cake with your hands.

Remove the lid and metal seal from the icing and warm in the microwave for 30 seconds.  Pour the icing over the cake mixture.

Mix together with your hands until all of the cake is moist with the icing.  Be careful not to over mix.  You don't want the cake balls to be dense, you want them to be light and fluffy.  Once combined, form the cake into 1 inch balls and place on a foil-lined cookie sheet.

Place cake balls in the freezer for at least 2 hours or up to overnight.  Melt the chocolate in the microwave or double boiler, roll the cake balls in the chocolate, place on cookie sheet and refrigerate until ready to serve. 

You can absolutely make these the day ahead of time, they will last up to 3 days in the refrigerator. Have fun!

Cake Balls
1 box Cake Mix (any kind)
1 jar icing (any kind)
Melting Chocolate (any kind)