NOTE: I get messages asking me why I post these types of recipes while I’m following a zero carb animal kingdom only food plan. My answer is because I’m following ZC, but I bet you’re not! Just because I eat a certain way does not mean I have to limit myself to sharing only meat recipes. I’m not the carb police! lol
Be sure you check out what I eat everyday!!!
Holiday Cake Bon Bons Recipe
INGREDIENTS:
1 box Betty Crocker SuperMoist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)
decorations (sprinkles, frosting, coconut, chopped nuts, etc.)
*Darlene’s Tip: You can buy store brand cake mix and frosting! You could also use chocolate morsels for the coating, or even white morsels which you can tint with a drop of food coloring.
DIRECTIONS:
Step 1: Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Cool 15 minutes.
Step 2: In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
Step 3: Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
Step 4: Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth.
Step 5: Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.
Source and Image: BettyCrocker.com
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