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Ingredients

Directions

  • Prepare the cake mix according to package directions. If you like, substitute a liquid flavor addition for part of the liquid used to make the mix, and stir in a spice. Use any suggested pan size and bake according to package directions. Cool in pan on wire rack.

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  • Remove from pan and crumble into a very large mixing bowl. Add the can of frosting. Beat with an electric mixer until combined (mixture will be soft). Using a melon baller or small (1-tablespoon) cookie scoop, shape into 1-inch balls. Place balls on waxed paper-lined trays or baking pans; freeze at least 1 hour or until firm.

  • Working with 1/3 of the balls at a time, using a fork or craft (lollipop) stick, dip each ball into candy coating to cover completely. Place on waxed paper. Sprinkle with a candy topper, if you like. Let stand until set. Makes about 70 cake candies.

To Store:

Layer cake balls between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days, in the refrigerator for up to 1 week or freeze for up to 1 month.

Nutrition Facts

140 calories; 7 g total fat; 9 mg cholesterol; 66 mg sodium. 19 g carbohydrates; 1 g protein;

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