German Chocolate Cake Balls
Featured Pinch Tips Video
- 1 box
- german chocolate cake mix (brand doesn't matter)
- water, vegetable oil, and eggs required by the cake mix
- 1 jar(s)
- coconut pecan frosting
- 1-2 c
- finely chopped pecans or walnuts
- 1 c
- coconut flakes
- 3/4 pkg
- almond bark chocolate
- 1/4 c
- crisco shortening
1Prepare the cake following the directions on the box. bake it and allow it to cool.
2Once the cake is cool, transfer it from the pan you baked it in into a mixing bowl and crumble it up.
3Add the jar of coconut pecan frosting and mix thoroughly until it forms a dough.
4Take a baking sheet and line it with wax paper. Roll the dough into balls (size can be to your preference. I do about 1 to 1 1/2 inch balls) and set them on the wax paper with at least an inch between each dough ball. Once you've rolled all your dough into balls (it may use more then one baking sheet) put them into the fridge to chill for about 15 minutes. A friend of mine puts them in the freezer to make them even harder. This won't dry them out so no worries.
5While the balls of dough are chilling, go ahead and get your almond bark melting. I prefer to use a double boiler so i can keep heat on the chocolate as it can take a bit to dip all the balls, and sometimes the chocolate will harden before you're done if you take it off the heat. Depending on the almond bark, you may have to add crisco to get it to thin/smooth out. Be careful how much you add as a little goes a long way. Add a little at a time.
6Get your nuts and coconut ready to go, I like to put mine in small bowls so i can get however much I need easily without fighting with a bag. The chocolate sets pretty quickly so its good to sprinkle them once you've put them back onto the baking sheet after dipping them. A second set of hands for this makes it even easier and faster.
7Remove the baking sheet(s) containing the dough balls from the fridge. Set the sheet down close to the chocolate so you have to move back and forth as little as possible.
8Pick up a dough ball, drop it into the chocolate. Using two forks, get the ball good and covered then pull it out shifting it from one fork to the other to remove excess chocolate. Replace on the baking sheet, and sprinkle with coconut and nuts.
9An alternative to dropping them back onto the baking sheet is to put them into cupcake wrappers.
10If the chocolate starts getting thick and hardening, adding more crisco will only help so much, you may have to trash whats left of the chocolate and start over with fresh chocolate.
11Allow the chocolate to set before serving. Serve, eat, and enjoy!