Thursday, September 15, 2011

Chocolate Caramel Cake Balls

Kyla and I made these cake balls last week for her to take on her Cross Country camping trip to share with everyone.  I was hoping she'd get rid of all of them so I wouldn't be tempted, but the little stinker came home with about 7 left over...and guess who couldn't control herself...ME!!  I think I ate all but one of them...they were so delicious and so much fun to make!

Chocolate Caramel Cake Balls
Recipe inspired and adapted by Bakerella

1 box of chocolate cake mix (any kind will work, but we used German Chocolate)
1 tub of Caramel frosting (Duncan Hines is the brand I found)
1 1/2 bags Milk Chocolate Chips
1/2 cup white chocolate chips

Prepare cake according to directions on box.  Cook in a 9 x 13 cake pan.  Let cake cool completely. 

When the cake is cool it needs to be crumbled into a large bowl.  If you section the pan into fourths and then take a fourth and break it in half and then start rubbing them together it will crumble it nicely.  Make sure to crumble any bigger pieces that fall into the bowl.  You'll want the cake finely crumbled with no big pieces. 

Add about 3/4 of the tub of frosting.  Do not use more than that as it will make the cake too moist.  Mix it in with the cake crumbs until it is distributed very well. 

Cover a cookie sheet with wax paper.  Roll the cake into 1 1/2 inch balls and place on the wax paper.  Place balls in the fridge for several hours or in the freezer for about 15 minutes.  Just until they are semi-firm. 

In the meantime, place the chocolate chips into a deep microwave safe bowl.  Microwave for 30 second intervals until the chocolate is melted and smooth.  If the chocolate seems a little thick, add a tablespoon at a time of shortening and mix in to thin.  I ended up adding about 3 tablespoons.  

Place one cake ball at a time in the chocolate and make sure to cover the entire ball with chocolate.  Let drip over the chocolate until it is smooth and any excess chocolate has dripped back into the bowl.  Place on waxed paper cookie sheet.  Repeat until all the balls are finished.  It may be easiest to work with about 15 balls at a time so that the other balls don't become too soft and crumble when dipped in the chocolate.  If you put them in the freezer just transfer them to the fridge so they don't freeze through.  

We sprinkled some toffee chips on top of some.  If you want to do this (which I recommend...it was my favorite!!)  make sure to sprinkle them on before the chocolate sets up so they will stick.  If you will be doing some "zebra stripes" let the chocolate set up.

(here's Kyla showing how it's done...she did a fantastic job!!)
For the "zebra stripes" melt the white chocolate chips in a microwave safe bowl for 30 second intervals.  Again, if it is a little too thick add shortening until it will flow easily.  Now to make the stripes, the easiest way is to use a candy making squeeze bottle...(here's a picture!)


 but you can also just use a spoon to drizzle it over the cake balls.  Just hover over one ball at a time and go back and forth to make the "zebra stripe" pattern. 

Or you can do any other idea that pop into your head...they are countless! 

Store the cake balls in an air-tight container.  They don't have to be stored in the fridge, but I did just so the chocolate wouldn't melt all over!

Enjoy...these are not only fabulous to eat, but so much fun to make!!
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