It’s been a tough winter.
Our favorite recipe has consisted of these ingredients:
-8 ft. of snow
-cold, very cold temperatures
-slushy parking lots
Sometimes I wonder how we get through it. But somehow we do, year and year again…
but then I remembered, it’s the little things.
The little things in life mean the very most.
Like chocolate cake covered cherries.
The Cast of Characters:
2 packages (16oz) Chocolate CANDIQUIK Coating
1 box chocolate cake mix (plus ingredients for cake mix)
1 container (16 oz.) chocolate fudge frosting
~40 maraschino cherries
Roll, Roll, Roll…
1. Prepare and bake cake mix as directed on box; cool completely.
2. Crumble cooled cake into a large bowl.
3. Mix thoroughly with frosting (it may be easier to use fingers to mix together).
4. Make sure your cake ball mixture is very well mixed and mold a little “nest” out of the cake mixture, place the (dry) maraschino cherry in the center of the cake mixture, wrapping the cake around it and add a little extra cake mixture if needed to completely cover the cherry – then just roll, roll, roll on a wax lined baking sheet. If it starts to fall off, firmly press the cake mixture together and re-form around the cherry.
They should be about (1″) sized balls; place cake balls in refrigerator and chill for approximately 1-2 hours (to speed up cooling, stick in the freezer until firm).
5. Melt Chocolate CANDIQUIK Coating according to directions on package.
6. With a spoon, dip balls in melted Chocolate CANDIQUIK; place on wax paper until set.
Decorate with sprinkles before dry, or drizzle more CandiQuik over the balls (I simply dyed a little Vanilla CandiQuik with red oil-based food coloring)
TIP: If cake balls start to stick or get gooey when dipping, place the remaining cake balls in the refrigerator or freezer until firm again.