Now don’t go getting your mind in the gutter. This is not like something you would find in Voodoo Donuts. But they are still totally amazing in my completely unbiased opinion.
The recipe is so simple unless you decide to make it harder (and better):
1 cake from a cake mix
1 can prepared frosting
almond bark or dipping chocolate to cover the balls
Bake the cake according to the directions on the box and let it cool. Once it is cool dump it into a large bowl (don’t skimp on the bowl or you’ll be sorry) and crumble it up. Now dump in the frosting and stir the two together until you have a workable “batter”. Using a melon baller or something similar scoop the batter out of the bowl, form it into a ball and place it on a cookie sheet or wax paper. After you have rolled all the balls I like to refrigerate them for at least an hour so the stiffen up and are easier to dip. Melt your dipping chocolate and dip the balls into the chocolate using a toothpick, or if you are more talented than I, use a fork. After you have dipped all the balls use the remaining chocolate to fill in the hole on top, caused by the toothpick and drizzle some on top for decoration if you like. That’s it! Told you it was easy.
Now, if you want everything to be totally homemade here are the recipes I used for amazing raspberry chocolate balls.
Chocolate cake (from an old Hershey’s cookbook):
3/4 cup butter (softened)
1 3/4 cups sugar
1 tsp vanilla
2 cups all-purpose flour
3/4 cup cocoa
1 1/4 tsp baking soda
1/2 tsp salt
1 2/3 cups water
Cream butter and sugar in large mixing bowl. Add eggs and vanilla; beat 1 minute at medium speed (3 on a stand mixer). Combine flour, cocoa, baking soda and salt; add alternately with water to creamed mixture. Pour batter into greased pans. You can use two 8 or 9 inch layer pans or one 12×9 pan (I used the bigger pan). Bake at 350 for 35 to 40 minutes or until toothpick comes out clean. Cool before dumping into a bowl and adding frosting.
Raspberry cream cheese frosting: see original recipe here
8 oz (1 package) cream cheese
1 cup unsalted butter
1/4 cup raspberry preserves
2 tsp raspberry flavoring or 2 Tbsp Raspberry Chambord liquor
2 lbs powdered sugar, or enough to get your desired consistency
Beat cream cheese and butter and light and airy. Mix in preserves and flavoring until evenly blended. Add sugar until you reach the desired consistency and taste.
1 bag semi-sweet chocolate chips
1/8 lb paraffin wax (Gulf Wax, Parowax or some other kind of wax from the baking isle)
Melt the chocolate and wax on low heat until it is very runny. Reduce the heat to the lowest setting just to keep the chocolate hot, but so it won’t burn. Stir occasionally to keep from sticking or burning.
This isn’t a really great picture, but you get the idea. You can see pictures where people have really spent lots of time decorating them by googling “cake balls”.