chocolate raspberry cake balls

How To Make chocolate raspberry cake balls

• 1

  Prepare cake mix as instructed on box. Cool.
• 2

  When cooled, crumble cake into a bowl, and mix in just enough frosting so the mixture binds and is easily rolled by hand into balls (I usually use half the container of frosting).
• 3

  Add Raspberry liquor into frosting, stir well. Also add raspberry jam to your liking.
• 4

  Roll into bite-sized balls, and freeze for an hour or two -or overnight (optional, but highly recommended, as it helps them hold shape when dipping, especially when using toothpicks. I’d say don’t use a toothpick if you skip the freezer step.)
• 5

  Lay cake balls across parchment paper.
• 6

  In a microwaveable bowl, melt the candy bark as directed on package
• 7

  Using a toothpick (cleaner results) or two forks, dip (or roll) balls in melted chocolate.
• 8

  If frozen, work quickly to decorate right after dipping or coating will harden. If not frozen, they will not harden immediately and you can dip them all before decorating.
• 9

  Once all coated, allow to harden. You may now package them however you like, such as: in goodie bags, in mini cupcake wrappers, etc!
• 10

  If making cake pops, place each ball on stick and then freeze so they would be easier to handle when dipping into chocolate.
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