- Chocolate Covered Cherry Cordial Cake Balls
- My twist and spin off on cake balls. So addictive and so sinful, it's hard to stop with 2 or 3 or 5 ;-) A bit time consuming but worth the result in the end.
- 1 (15.25oz) box Betty Crocker® Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 4oz jar marachino cherries, reserving liquid
- 1 (16oz) jar Betty Crocker® Cherry Flavored Prepared Frosting
- 1 (24oz) pkg Chocolate Flavored Almond Bark
- 12oz pkg Wilton® Pink Colored Candy Melts (optional)
- Preheat oven to 350 degrees. Open jar of cherries, pour through strainer and drain just into a 1 cup measuring vessel for later use. With the reserved liquid from cherries, add water to the measuring vessel to equal 1 full cup of liquids. Set aside. Chop cherries & set cherries aside.
- Empty contents of cake mix into mixing bowl, add vegetable oil, eggs & the reserved cherry liquid. Mix all ingredients well. Pour batter into a 13x9 greased baking pan. Bake for 20-25 minutes OR until toothpick check comes clean. Removed from oven, let cool for 5 minutes.
- Score cake into several chunks and immediately put cake into a large bowl. With a hand mixer break down cake into fine mixture. Adding the entire jar of cherry flavored prepared frosting, mix well. ***Please note, any tidbits that won't break down, simply remove & discard. Then add the chopped cherries to mix. Scrap sides of bowl down until all incorporated & then let cool completely in the refrigerator.
- Once mixture is cooled. On a parchment or wax paper lined cookie sheet, using a small ice cream scooper or cookie down scooper. Scoop out evenly scoops of mix on to cookie sheet. Then put tray or trays into the freezer for a couple of hours.
- Once balls are slightly frozen. Melt chocolate bark over a double broiler system. This is done by taking a glass or metal bowl and place it over a sauce pan filled half way with water. Place chocolate bark in the glass or metal bowl, over medium heat and evenly melt chocolate to a thick sauce like consistency and has no lumps when stirred.
- If knowing how to dip into melted chocolate. Then skip this instructional step. If not, proceed with dropping cake balls into chocolate, one at a time, covering completely and in an urgent manner, dip the balls in...shake off excess chocolate, remove & place on back on to the lined baking pan to cool off. Repeat process for all cake balls.
- When chocolate turns from a shiny gloss look to a dull opaque look, the chocolate has set, melt the pink colored candy melts and when completely melted, dip a fork into the candy melt and then shake or drizzle over the chocolate cake balls for added color or affect. You can skip this process, if choose to, it's optional. And then your cake balls are complete.
- Store in an air tight container either on the counter for 2 or 3 days if they last that long. Or return them to the refrigerator. They can be frozen until such time as you want to snack on them at a later date. Just simply thaw & enjoy.
Always when working with melting chocolates, please be careful of fingers getting burned.
Any remaining chocolate that has been melted can be cooled and re-melted at a later time for other uses.
From my humble kitchen in the mountains to yours, Happy Meal Making!