Red Velvet Cake Balls...Yes, You Use an Entire Can of Frosting

Ever since trying cake balls from The Bleeding Heart Bakery in Roscoe Village, I knew I wanted to make my own. I had seen a recipe for Red Velvet Cake Balls on the blog, Bakerella and decided to try them out for a Sunday football party my friend Natalie was throwing. They were a hit at the party and dangerously easy to eat one after the other!

The ingredients for making cake balls could not be any easier, but they are a bit of a process to make. I did not make these from scratch but if you're feeling adventurous, by all means, bake away! Here's how it's done and the recipe so you can make these delicious treats for your next party!

Red Velvet Cake Balls
Recipe from Bakerella
1 box red velvet cake mix (cook as directed on box- I baked the cake in two 9 inch pans)
1 can cream cheese frosting (16 oz.)
1 package chocolate almond bark (regular or white chocolate--I used regular. Almond bark works best)
Wax paper

1. Bake cake as directed on box.

2. After cake is cooked and cooled completely, crumble into large bowl. This is the fun part!

3. Mix thoroughly with 1 can cream cheese frosting. (I mixed with a spoon, but you may have to use your fingers as the mixture gets sticky.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. Periodically dry your hands to make it easier to roll the cake into balls.)

4. Chill for several hours. (I put mine in the freezer for about 20 minutes to speed up the process.)

5. Melt chocolate almond bark in microwave according to directions on package. I only melted 3 pieces at a time because the bark cools pretty quickly.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) I tried to roll them as quickly as possible, as the bark hardens when cool.

Add eggs, water and eggs to the cake mix, preparing as directed on the package.

I used red velvet cake mix but feel free to use any type of cake you like!

Blend the cake batter until smooth. The artificial red color was a bit disturbing.

Pour cake into whatever pan size you have on hand.

Bake according to cake mix package and allow the cake to cool completely.

Crumble the cake with your fingers into a large bowl.

Next, it's time to add an entire, yes entire, can of frosting.

Scoop the entire can of frosting into your crumbled cake bowl.

Incorporate the frosting into the mix and use your hands if necessary.

Roll cake into quarter-sized balls and place on a wax-lined cookie sheet. Refrigerate or freeze to harden.

Use almond bark for dipping the cake balls as it tends to work better than other melting chocolate.

Melt chocolate a few pieces at a time,  according to package directions.

Roll each cake ball in chocolate and tap off extra with a spoon. Place on a wax-lined cookie sheet.

Allow the chocolate to harden and enjoy!