Holiday Cake Bon Bons
Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.
Makes: 37 - 2 Bon Bons per serving
1box Betty Crocker® SuperMoist® cake mix, (any flavor)Water, vegetable oil and eggs called for on cake mix box1container Betty Crocker® Rich & Creamy frosting3oz. vanilla or chocolate-flavored candy coating
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
2. In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours.
3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Triple Threat Bailey’s Balls Make and bake cake as directed on box. Blend 1/4 cup Bailey's® Irish Cream with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white non-pareils. Served in martini glass with Bailey's on the bottom. Peppermint Red Velvet Balls Make and bake cake mix as directed on box, using 1 1/4 cups water, 1/2 cup oil, 3 eggs, 1 (1 oz) bottle red food color and 1 tablespoon baking cocoa. Mix 2 Tbs. peppermint schnapps with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with crushed peppermint candies.
Nutrition Information:
2 Bon Bons: Calories 140 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 125mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 14g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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