Sunday, February 13, 2011

Red velvet cake balls

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In honor of Valentine's Day, I'm baking my life away. See, I was granted a 4-day weekend at work, and instead of sitting on the couch and relaxing like I should be doing, I'm baking a hundred different types of treats for none other than mine and Tim's co-workers. This is one of the goodies, and while it was my first time making it, I'm partial towards anything that involves a) red velvet cake, b) cream cheese frosting, and c) melted chocolate. If you have a problem with that, then you have a problem with me. That's just how I feel.

Ingredients:
  • 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
  • 1 16 oz. container of cream cheese frosting
  • 1 bag chocolate chips (regular or white chocolate)
  • 2 tbsp. shortening
  • Wax paper
 Directions:
  • Bake the red velvet cake as directed on the back of the box
  • Let cool completely
    • I left mine to sit for 30 minutes
  • Add the container of cream cheese and mix.
    • Some websites will tell you to use your hands. Trust me when I say that is not a good idea.
  • Roll into quarter-size balls and place on baking sheet
  • Let cool in the fridge for an hour+, or in the freezer for about 30 minutes. It's just important that they're extremely firm.
  • While that's cooling, pour the chocolate chips and shortening into a sauce pan over low heat, stirring every 2-3 minutes until melted.
    • Please do yourself a favor and don't get aggressive and try to turn the heat up to speed up the process. It will burn the chocolate.
  • When the cake balls are firm, roll them in the melted chocolate
  • Place on wax paper and let them cool (I put mine in the fridge)
  • Drizzle with leftover chocolate to top it off.
This is one of those recipes that you will never need to look up again because you will never forget it. If you're looking to transport these around town like me, wrap them individually in tinfoil.

Happy Valentine's Day!!
Rachael



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