Cake Bites

Name: Cake Bites
Prep time: 1 h 45 min
Total time: 2 h 45 min
Ingredients: 1 package 2-layer-size cake mix (choose any flavor mix, such as chocolate, white, lemon, orange or red velvet-; 2 - 4 tablespoon liquid flavor addition (such as liqueur, strong coffee or juice) or 1 teaspoon extract (such as almond, rum or peppermint) (optional); 1 - 1 ½ teaspoon ground spice (choose from pumpkin pie spice, apple pie spice, chai spice, cinnamon or chipotle powder) (optional); 1 16 ounce can frosting (choose a flavor to go with the cake mix and flavorings, if used); 2 pounds vanilla- or chocolate-flavored candy coating, melted; Candy topper (such as decorative sprinkles, coarse sugar, crushed peppermint or other hard candies, or finely chopped nuts) (optional)

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Source: Midwest Living

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Recipe Summary

prep:

1 hr 45 mins

freeze:

1 hr

total:

2 hrs 45 mins

Servings:

Nutrition Info

Ingredients

1 package 2-layer-size cake mix (choose any flavor mix, such as chocolate, white, lemon, orange or red velvet-
2 - 4 tablespoon liquid flavor addition (such as liqueur, strong coffee or juice) or 1 teaspoon extract (such as almond, rum or peppermint) (optional)
1 - 1 ½ teaspoon ground spice (choose from pumpkin pie spice, apple pie spice, chai spice, cinnamon or chipotle powder) (optional)
1 16 ounce can frosting (choose a flavor to go with the cake mix and flavorings, if used)
2 pounds vanilla- or chocolate-flavored candy coating, melted
Candy topper (such as decorative sprinkles, coarse sugar, crushed peppermint or other hard candies, or finely chopped nuts) (optional)

Directions

Step 1
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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Step 2
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.
Step 3
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

Per Serving:

140 calories; fat 7g; cholesterol 9mg; saturated fat 4g; carbohydrates 19g; mono fat 1g; poly fat 1g; sugars 15g; protein 1g; niacin equivalents 0.2mg; folate 4mcg; sodium 66mg; potassium 13mg; calcium 10.1mg; iron 0.2mg.

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