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Rainbow Chip Cake Balls

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  • Prep 60 min
  • Total 3 hr 15 min
  • Servings 48
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So fun and festive for a party! Try topping with a variety of sprinkles.
By Betty Crocker Kitchens
Updated May 12, 2015
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • 2
    In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
  • 3
    In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • 4
    Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you want different colors of candy coating, add gel food colors--one fun color or a combination of colors. Just divide the candy coating into separate bowls for the number of colors you want.
  • tip 2
    Place cake balls in colorful miniature cupcake liners for serving.

Nutrition

Nutrition Facts are not available for this recipe
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