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
- 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:
Step 1: Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Melt white chocolate candy melts and using a small spoon drizzle over cake balls.
Enjoy!
Candy Bar Cake Balls
Ingredients
- 1 deep dark chocolate cake recipe below
- 1 can chocolate frosting
- 2 – 4.4 ounces candy bars coarsely chopped (I used Butterfinger)
- 1 – 12 ounces bag chocolate candy melts
- 1 – 12 ounces 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!
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