Red Velvet Cake Balls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 182
Ingredients
1 box Duncan Hines Red Velvet Cake mix1/2 tub Duncan Hines Cream Cheese Frosting1 package white almond bark or melting chocolate1 Tbsp. Crisco shortening
Prepare the cake mix according to the low cholesterol package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. You may only need half the tub of frosting. Just add the frosting in stages until you can roll some mixture into a ball and it holds its shape. Refrigerate for at least 3 hours or overnight. Use a melon baller or small scoop to form balls of the cake mixture. (I used a teaspoon measuring spoon.)
Melt almond bark with Crisco in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Reheat almond bark as needed to keep it smooth and thin enough to dip with.
Serving Size: 1 ball
Melt almond bark with Crisco in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Reheat almond bark as needed to keep it smooth and thin enough to dip with.
Serving Size: 1 ball
Nutritional Info Amount Per Serving
- Calories: 44.1
- Total Fat: 1.9 g
- Cholesterol: 3.0 mg
- Sodium: 23.2 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.1 g
- Protein: 0.3 g
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