red velvet cake

Red velvet cake has been a new obsession over the last year. Sometimes I just crave it. I think because its not super chocolaty or rich. I think it started with having a red velvet cupcake from Sprinkles in Dallas. Anyways, I was trying to come up with a fun recipe for our kick-off night for community group.
I decided to check out bakerella.com and boy I hit the jack pot. She had a recipe for red velvet cake balls.

Here is her recipe:

Red Velvet Cake Balls1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

 Only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

(picture and recipe from http://www.bakerella.com/)

You can also use white chocolate. Its a little harder to work with, but very yummy. I did have to add oil to my chocolate just as you would for a chocolate fountain. It was just too thick to dip the cake in. Mine definitely did not look that pretty, but I think if I made them again I could make them look a little better! They were a huge hit and so very yummy! I would also recommend making them the day before your event, because these little suckers can be time consuming.