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Ingredients
- 1 box Red Velvet Cake Mix
- 3/4 cans Cream Cheese Frosting
- 1 pound Package Candy Coating
Method
- Bake cake as instructed on package in a 13 X 9 pan.
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with 3/4 can cream cheese frosting.
- Roll cake/frosting mixture into quarter size balls and lay on cookie sheet. (Should make 45-50)
- Chill for several hours or speed this up by putting in the freezer for about 15 minutes to get the rolled balls firm enough to dip.
- Using a small bowl, melt candy coating in microwave per directions on package. (30 second intervals, stirring in between.)
- Remove chilled balls a few at a time from the freezer and dip in melted candy coating. Drop the ball in the bowl of melted candy coating and then cover exposed areas using a spoon.
- Lift the ball from the chocolate with the spoon without rolling it around and tap spoon on side of the bowl to allow excess chocolate to fall off.
- Slide each ball on to a wax paper covered cookie sheet to dry.
- Drizzle extra melted candy coating on top for decoration.
