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Candy Bar Cake Balls

Candy Bar Cake Balls

This all started due to an epic cake fail a couple of weeks ago, when in my haste I attempted to turn my cakes out of the pan while they were too warm. I stored the broken pieces of cake in the freezer in hopes of making some cake balls. Of course, I totally forgot that I had picked up lollipop (aka cake pop sticks) last week, when I started this recipe. Thus the candy bar cake balls were created. They are really quite delicious, even if they aren’t on a stick!

Ingredients:
1 deep dark chocolate cake (recipe below)
1 can chocolate frosting
2 – 4.4 oz candy bars, coarsely chopped (I used Butterfinger)
1 – 12 ounce bag chocolate candy melts
1 – 12 oz bag vanilla candy melts

Deep Dark Chocolate Cake

This is an old Hershey recipe that I have been using for many years. It yields and incredibly moist and rich cake.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Prepare the cake balls.

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Crumble cooled cake with your hands in a large bowl. Stir in one can of frosting. Stir chopped candy bar into cake and frosting mixture, until well combined. Roll into one inch balls.

Melt chocolate candy melts. Using a toothpick, dip each cake ball into melted chocolate. Set on cookie sheet lined with parchment paper. Allow to set a few minutes until cooled.

Melt white chocolate candy melts and using a small spoon drizzle over cake balls.

Enjoy!

Candy Bar Cake Balls

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Ingredients
  

  • 1 deep dark chocolate cake recipe below
  • 1 can chocolate frosting
  • 2 - 4.4 oz candy bars coarsely chopped (I used Butterfinger)
  • 1 - 12 ounce bag chocolate candy melts
  • 1 - 12 oz bag vanilla candy melts
  • Deep Dark Chocolate Cake
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup Hershey’s Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions
 

  • Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • Prepare the cake balls.
  • Crumble cooled cake with your hands in a large bowl. Stir in one can of frosting. Stir chopped candy bar into cake and frosting mixture, until well combined. Roll into one inch balls.
  • Melt chocolate candy melts. Using a toothpick, dip each cake ball into melted chocolate. Set on cookie sheet lined with parchment paper. Allow to set a few minutes until cooled.
  • Melt white chocolate candy melts and using a small spoon drizzle over cake balls.
  • Enjoy!
Tried this recipe?Let us know how it was!
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