I made these for our Relay for Life team for Race Day. Walking around the world for Cancer our team had the country Ireland. I used a butter pecan mix with butter cream frosting for one batch and a fudge marble mix with caramel for the other batch. I also added green food paste to the mix to make the cake green. After letting the white almond bark dipped cake balls set. I then melted the orange and green chocolate bark and used a small paint brush to have the effect of the Ireland flag. These were a big hit with all of the team and with some of the opposing teams. Be warned these are extremely sweet and rich.
1Follow the directions on the box to make the cake mix in a 9X13 pan. Bake the cake for the time instructed on the box and check with a toothpick at time listed until the toothpick comes out clean.
2Let cake cool in pan for about 10 minuets and then place on a wire rack to cool completely. *It is important for the next step that the cake has cooled completely!!*
3In a large bowl crumble completely cooled cake pieces. To speed this process you can blend cake with an electric mixer.
4Add almost the entire container of the pre-made frosting. Mix the cake crumbles and frosting until full blended. At first it may seem like they are not mixing but trust me they will just keep stirring/mixing. The mixture will be moist and maybe borderline gooey....but this is fine.
5Now comes the fun part. Scoop out about a teaspoon of the blended mixture, roll into a ball (about the size of a walnut) You can use a melon baller but I found rolling them by hand faster. Place cake balls in a plastic container lined with wax paper. Don't worry you can stack these without loosing the ball form.
6You can either place these in the freezer for about 30 minuets or the refrigerator for about and hour or two. (I placed mine in the refrigerator)
7After cake balls have chilled melt bark/chocolate. Place almond bark or chocolate in a bowl. Place the bowl in the microwave for 30 second intervals making sure to stir after each 30 seconds. (some chocolate and bark hold form when melting this is why you must stir between intervals) Line a free counter space with wax paper to place dipped cake balls on. This way you have plenty of room to cool the cake balls. Using the counter instead of a pan just make the process faster.
8Take one ball at a time and using a spoon or fork drop them into the melted bark/chocolate. Move cake balls around so to cover the entire ball. When covered lift them out with a fork (do not poke the ball dip like a spoon, using a fork helps drain off the excess bark/chocolate) Place dipped cake balls on the wax paper. Let cake balls set until bark/chocolate is hard.
9When the cake balls are set you can place these back in the plastic storage container lined with wax paper. Making sure to place wax paper between each level of cake balls. These can be stored in the refrigerator or on the counter. Enjoy!!
10If you feel creative you can make these into cake pops. You will need a bag of lolly pop sticks. Dip the end of the lolly pop stick in the melted bark/chocolate and then stick the lolly pop stick into the set cake ball. These are fun for children.