| 1 | box Betty Crocker® SuperMoist® cake mix, (any flavor) |
| Water, vegetable oil and eggs called for on cake mix box |
| 1 | container Betty Crocker® Rich & Creamy frosting |
| 3 | oz. vanilla or chocolate-flavored candy coating |
Serve with...
Noel Spritzer
Total Time:
10 min
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes. |
| 2. | In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours. |
| 3. | Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. |
| 4. | In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container. |
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| Make and bake cake as directed on box. Blend 1/4 cup Bailey's® Irish Cream with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white non-pareils. Served in martini glass with Bailey's on the bottom.
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| Make and bake cake mix as directed on box, using 1 1/4 cups water, 1/2 cup oil, 3 eggs, 1 (1 oz) bottle red food color and 1 tablespoon baking cocoa.
Mix 2 Tbs. peppermint schnapps with baked cake crumbs and frosting.
Dip in melted chocolate. Sprinkle with crushed peppermint candies.
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Nutrition Information:
140 ( 50); 5g ( 1 1/2g, 1/2g); 20mg; 125mg; 21g ( 0g, 14g); 1g 0%; 0%; 2%; 0% 1/2 ; 1 ; 0 ; 1 1 1/2