Reviews & Comments

These are very popular with my family for our Christmas gatherings. I have made them for about three years now and I have some tips: Buy more coating than the recipe asks for, the first couple of years I ran out well before all of the balls were coated. Serve them chilled, not at room temperature, this will ensure that they don't taste mushy or raw. Decorate soon after coating, or the chocolate will harden. These are very time consuming and can be quite messy (especially the dipping part), but they taste so dang good that I slog through it once a year. After trying a few flavors, I personally prefer yellow cake with cream cheese frosting, coated in milk chocolate.

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

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?

I agree with Emma...mine were disgusting, mushy and felt and tasted RAW. I also followed the recipe to a T..using only the Betty Crocker products as recipe said. A lot of money down the drain as the melts are very expensive, not to mention the other ingredients.

I always put a small box of instant pudding in the cake batter to match the flavor I'm trying to get in the finished product. Such as yellow cake mix or banana cake mix with banana instant pudding (just the powder added along with the 1 cup water, 1/3 cup oil, and 4 eggs.) and then let bake in a 9x13 cake pan and cool completely before breaking up the cake into crumbs and adding the frosting mix. If using vanilla pudding and then vanilla flavored pudding, I'll add 2 tablespoons(yes TBsp! ) of banana flavoring to both the batter and to the frosting mix for that intense banana flavor and when coating I'll dip half the ball, or a little more than half, into a coating that is peanut butter flavored and when that has harden, dip the other half into a chocolate flavored coating, making sure that the entire "raw" ball is covered and while the choc. is "wet" I'll sprinkle with finally crushed banana chips. I've also done a choc. cake mix with choc. pudding, and 1TBsp. of mint flavoring and when adding the choc. frosting, add another TBsp. of the mint flavoring and coating the ball with the choc coating with mint that one brand has. For the holidays I've also put on the little peppermint red and white candycane sprinkles (they are ony the size of a pencil lead and about 1/4 inch long.) Such a great bite after a dinner--like an after dinner mint. I've made over 20 flavor combinations, like lemon, strawberry, cherry flavoring/extract in the choc. cake and in to choc. frosting. Strawberry flavoring in a white cake mix with a strawberry creme instant pudding and more strawberry flavoring added to the batter and again to a strawberry frosting. Then I made these a little bigger and after dipping the top rim of pointy ice cream cone into pink coating, I dipped the ball into the same pink coating and let that set