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Witchy Cake Balls

Looking for a creative dessert? Then check out this witch shaped cake balls made using Betty Crocker® SuperMoist® chocolate fudge cake mix and frosting – perfect to serve at Halloween.

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  • Prep Time 60 min
  • Total Time 1 hr 40 min
  • Servings 12

Ingredients

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
8
oz dark cocoa candy melts or coating wafers
12
sugar-style ice cream cones with pointed ends
Assorted Halloween candy sprinkles or nonpareils
12
thin chocolate wafer cookies
1
bag (16 oz) green or dark green candy melts or coating wafers
1
tube (4.25 oz) Betty Crocker™ green decorating icing
4
pull-and-peel black or red licorice twists, separated, cut into 2 1/2-inch pieces
24
candy-coated chocolate candies
12
pieces candy corn

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove cake from pan to cooling rack. Cool 15 minutes.
  • 2 Line cookie sheet with waxed paper. In large bowl, crumble cake. Add chocolate frosting; mix well with back of spoon. Use ice cream scoop to scoop cake mixture into 2 1/2-inch balls onto cookie sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.
  • 3 In medium microwavable bowl, microwave dark cocoa candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Using small food-safe brush, brush melted chocolate coating over each ice cream cone to coat completely; decorate as desired with sprinkles before coating hardens. Dip open end of each ice cream cone into remaining melted chocolate coating; place dipped end of each cone onto a chocolate wafer cookie, pressing lightly, to form hat and brim. Let stand until set.
  • 4 In medium microwavable bowl, microwave green candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball into melted green coating to cover. Gently tap off any excess coating. Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat, pressing gently. Repeat with remaining cake balls and cone hats. Let stand until set.
  • 5 Squeeze icing from tube onto bottom edge of each chocolate wafer cookie; attach licorice pieces with icing to form hair (about 12 pieces licorice per cake ball). Use icing to attach 2 chocolate candies in front of each ball for eyes and 1 piece candy corn for nose.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
792
,
% Daily Value
Total Fat
35g
35%
(Saturated Fat
17g,
17%
),
Sodium
546mg
546%;
Total Carbohydrate
115g
115%
(Dietary Fiber
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 5 1/2 Other Carbohydrate; 7 Fat;
Carbohydrate Choices:
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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