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Hot Chocolate Cake Balls

 Hot Chocolate Cake Balls
Serve these chocolaty delights and everyone will know yours isn't an ordinary holiday party. The little cakes are festive, fun and yummy. —Taste of Home Test Kitchen
60 ServingsPrep: 1-1/4 hours + chilling Bake: 30 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups strong brewed coffee
  • 1/3 cup canola oil
  • 3 eggs
  • FILLING:
  • 3/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 jar (7 ounces) marshmallow creme
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1/4 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • COATING:
  • 2 pounds white candy coating, chopped
  • 1 tablespoon shortening
  • Baking cocoa

Directions

  • In a large bowl, combine cake mix, coffee, oil and eggs; beat on low
  • speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into
  • a greased and floured 13-in. x 9-in. baking pan. Bake at 350°
  • for 30-35 minutes or until a toothpick inserted near the center

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Hot Chocolate Cake Balls (continued)

Directions (continued)

  • comes out clean. Cool cake completely.
  • For filling, in a small bowl, beat butter until fluffy; beat in
  • confectioners' sugar and vanilla until smooth. Add marshmallow
  • creme; beat until light and fluffy. Refrigerate for at least 2 hours
  • or until easy to handle. Shape into 1/2-in. balls; arrange on waxed
  • paper-lined baking sheets.
  • For frosting, in a large bowl, beat the butter, confectioners' sugar
  • and cocoa until combined. Beat in milk and vanilla until smooth.
  • Crumble cake into bowl; mix well.
  • Shape 1 tablespoon cake mixture around a marshmallow ball. Return to
  • baking sheets. Repeat with remaining cake mixture and marshmallow
  • balls. Refrigerate for 30 minutes.
  • In a microwave, melt candy coating and shortening; stir until smooth.
  • Dip cake balls in coating; allow excess to drip off. Return to
  • baking sheets; let stand until set. Dust tops with cocoa. Store in
  • an airtight container in the refrigerator. Yield: 5 dozen.
Nutritional Facts: 1 cake ball equals 194 calories, 10 g fat (6 g saturated fat), 19 mg cholesterol, 87 mg sodium, 27 g carbohydrate, trace fiber, 1 g protein.