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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 60 |
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Serve these chocolaty delights and everyone will know yours isn't an ordinary holiday party. The little cakes are festive, fun and yummy. Ingredients:
1 package chocolate cake mix (regular size) |
1-1/4 cups strong brewed coffee |
1/3 cup canola oil |
3 eggs |
filling: |
3/4 cup butter, softened |
1 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
1 jar (7 ounces) marshmallow creme |
frosting: |
1/4 cup butter, softened |
2 cups confectioners' sugar |
1/4 cup baking cocoa |
1/4 cup 2% milk |
1/2 teaspoon vanilla extract |
coating: |
2 pounds white candy coating, chopped |
1 tablespoon shortening |
baking cocoa |
Directions:
1. In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool cake completely.
2. For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets.
3. For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well.
4. Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes.
5. In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator. Yield: 5 dozen.
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