Name: Hot Chocolate Cake Balls
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Yield: 5
Ingredients: 1 package chocolate cake mix (regular size) -; 1-1/4 cups strong brewed coffee -; 1/3 cup canola oil -; 3 eggs -; Filling: -; 3/4 cup butter, softened -; 1 cup confectioners' sugar -; 1/4 teaspoon vanilla extract -; 1 jar (7 ounces) marshmallow creme -; Frosting: -; 1/4 cup butter, softened -; 2 cups confectioners' sugar -; 1/4 cup baking cocoa -; 1/4 cup 2% milk -; 1/2 teaspoon vanilla extract -; Coating: -; 2 pounds white candy coating, chopped -; 1 tablespoon shortening -; Baking cocoa -

Recipe information

Cooking:

1 hour 25 min.

Servings per container:

Source:

More details

Ingredients for - Hot Chocolate Cake Balls

1. 1 package chocolate cake mix (regular size) -

2. 1-1/4 cups strong brewed coffee -

3. 1/3 cup canola oil -

4. 3 eggs -

5. Filling: -

6. 3/4 cup butter, softened -

7. 1 cup confectioners' sugar -

8. 1/4 teaspoon vanilla extract -

9. 1 jar (7 ounces) marshmallow creme -

10. Frosting: -

11. 1/4 cup butter, softened -

12. 2 cups confectioners' sugar -

13. 1/4 cup baking cocoa -

14. 1/4 cup 2% milk -

15. 1/2 teaspoon vanilla extract -

16. Coating: -

17. 2 pounds white candy coating, chopped -

18. 1 tablespoon shortening -

19. Baking cocoa -

How to cook deliciously - Hot Chocolate Cake Balls

1. Stage

In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely.

2. Stage

For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets.

3. Stage

For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well.

4. Stage

Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes.

5. Stage

In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.