Advanced

Holiday Cake Bon Bons

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.

false

(241 Ratings)

241 Ratings

5 spoons 41%

4 spoons 27%

3 spoons 18%

2 spoons

1 spoons

Member Reviews (35)

dcfe09ed-0cde-4236-8bb8-186280b442e6

Pin It

PREP TIME
35 Min
TOTAL TIME
3 Hr
SERVINGS
37

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

36: oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

Save $$$ on your favorite brands

1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2 In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
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 Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

To make Irish Cream Balls: Make and bake cake as directed on box. Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white nonpareils. Serve in martini glass with Irish cream on the bottom.

To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa. Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting. Dip into melted chocolate. Sprinkle with crushed peppermint candies.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving (2 Bon Bons))

Calories 280

(Calories from Fat 130),

Total Fat 14g

(Saturated Fat 7g,
Trans Fat 1/2g),

Cholesterol 25mg;
Sodium 140mg;
Total Carbohydrate 34g

(Dietary Fiber 0g,
Sugars 29g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 8.00%;
Iron 0.00%;

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 35 Reviews View All

Posted 1/7/2012 6:12:10 PM REPORT ABUSE peaceb2u4evr said:

Rating:

I made these for Christmas this year and they were wonderful. I have been asked to make them with amaretto, has anyone tried this?

This reply was: Helpful Inspiring

Posted 12/22/2011 9:00:26 PM REPORT ABUSE hiner001 said:

Rating:

Easily the best thing I ever made. I use a fondue pot & candy dipping tools for the dipping part. I also made red velvet cake w/ cream cheese frosting and white chocolate. I usually make a huge batch, 4 boxes, and it makes for a long tedious task so I only make these a couple times a year, but they are ALWAYS a hit.

This reply was: Helpful Inspiring

Posted 12/22/2011 7:54:03 AM REPORT ABUSE CLR677 said:

Rating:

Oh gosh what can I say these were great! I did two batches originally, one with dark fudge cake and vanilla icing, the other with german chocolate cake with Caramel Pecan frosting. I was the hit of the party, they all thought I was a genius. I am making my second two batches today for Christmas day and eve. This time I am making red velvet with cream cheese and yellow cake with vanilla. Although you need time to bake the cake and cool and then shape and then freeze they were easy to do. Get in there with your hands to mix the frosting and cake, easiest way to do them. Has anyone kept the bon bons frozen for any period of time and then decorated?

This reply was: Helpful Inspiring