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Ridiculously Moist Christmas Cake Balls
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

My friends and family always ask how I get these so moist! I feel guilty when they are this easy! These cake balls are like a cake pop without the stick which makes coating these much easier.

Course: Dessert
Cuisine: American
Servings: 30
Author: Bite Sized Kitchen
Ingredients
  • 1 16.5 oz. Super Moist Yellow Cake Mix (Use this if you can find it!)
  • Water (According to cake mix)
  • Eggs (According to cake mix)
  • 1 12 oz. Bag White Chocolate Chips (or melting chocolate)
  • Sprinkles of Choice
  • 12 oz. Cream Cheese Frosting (Store bought)
  • *EZ Thin *Optional but recommended!
Toothpicks or Mini Skewers for dipping
    Instructions

    1. Bake cake according to instructions. Leave out the oil so your cake balls do not excrete it.

    2. When cake is cooled, break up cake and add to a large bowl with icing. Mix thoroughly. (Your hands work best!)

    3. Use a mini ice cream scoop to scoop cake into uniform size balls. Roll balls between the palms of your hands until nice and smooth!

    4. Refrigerate balls for about 20 minutes so they harden up a bit and hold onto the stick/toothpick.

    5. Using your toothpick or skewer, poke each ball and dip into the chocolate so it is fully coated. Swirl to allow excess chocolate drip off for a few seconds and place onto a non-stick surface to cool.

    6. Add sprinkles of choice while chocolate is still wet! Allow an hour to cool and store in Tupperware for at least a week. (10-14 days if stored in fridge)