Hot Chocolate Cake Balls Recipe

5 1 1
Hot Chocolate Cake Balls Recipe
Hot Chocolate Cake Balls Recipe photo by Taste of Home
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Hot Chocolate Cake Balls Recipe

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5 1 1
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Bake: 30 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center 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.
Originally published as Hot Chocolate Cake Balls in Country Woman Christmas Annual 2012, p53

Nutritional Facts

1 cake ball: 194 calories, 10g fat (6g saturated fat), 19mg cholesterol, 87mg sodium, 27g carbohydrate (22g sugars, 0 fiber), 1g protein.

  • 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
  1. 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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Hot Chocolate Cake Balls in Country Woman Christmas Annual 2012, p53

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[email protected] User ID: 2166321 241677
Reviewed Jan. 13, 2016

"These are amazing! Made them as part of my "Christmas cookie Craziness" and they were a hit with everyone - husband, son, & so-workers. They take a little time with multiple steps but are not overly difficult."

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