Hot Chocolate Cake Balls

Name: Hot Chocolate Cake Balls
Prep time: 1 h 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: 5 dozen.
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

TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 30 min. + cooling YIELD: 5 dozen.

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

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

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.

Nutrition Facts

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