Candy Cake Balls Recipe

How to make it

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• Bake cake in 13 x 9 inch pan, following directions on box
• Let cake cool, overnight in the refrigerator
• The next day:
• Break the cake into a large bowl and crumble it up with your hands until very fine crumbs
• In a separate bowl, Whip the softened cream cheese, butter, powdered sugar and milk together till smooth.
• Pour into the cake crumbs and mix with hands until it will easily roll into a ball about the size of a large walnut.
• After completely mixed, cover with plastic wrap and refrigerate (or freeze) until firm. You can actually leave this in the fridge for a few days.
• Melt chocolate in double boiler.
• Prepare two cookie sheets with parchment paper.
• Make cake balls and place on cookie sheets
• Put cake balls on cookie sheets in fridge or freezer until chocolate has melted completely
• Place your sprinkles in separate small containers so you can dip the cake balls easily.
• Separate mini cup cake liners, you will need about 40
• Dip the balls into the chocolate
• then dip the balls in the sprinkles
• Put in a mini cup cake liner and place bake on cookie sheet
• Repeat until all cake balls are frosted and dipped
• Keep these at room temperature or freeze. Best not to store in fridge.