Ingredients:
1 baked cake, cooled
1 can of icing, vanilla
Whole Almonds
Chocolate Almond Bark
2 Tablespoons Crisco (or some type of shortening)
It's a pretty simple ingredients list. On a previous blog, Cake Leftovers? Make Cakeballs, I break down the basic way I make cake balls. Today, I started with a vanilla cake mix. I actually ran out of oil, so I added another egg to my mix and I used 1/2 cup of milk and 1/2 cup of water instead of just 1 cup of water. Follow your package directions or make one from scratch. Once it cools, I break it up and put it in my stand mixer. I added 1 can of vanilla frosting and 1 7oz package of coconut. I use my small cookie scoop and place small balls of my mixture on a foil lined cookie sheet. I freeze this for about 1 hour.
When I decided they were set up enough to cover in chocolate, I pulled them out of the freezer. You can definitely do this step in the refrigerator. I place a whole almond on top of my cake ball. Then I dipped it in chocolate, making sure I knew which side had the almond on it so I could place it on top. Quick tip for melting your almond bark. If you add a little bit of shortening as you are melting it, it really covers much better and smoother.
From my cake, I made approximately 5 dozen, but I only had enough to chocolate to cover about 4 dozen. I put what I had left in a freezer bag (without the almond) to coat another day. By having some in my freezer, these cake balls (or any of them for that matter) are the perfect thing to make for a WOW dessert when you are in a bind. I took these up to the school and the teachers really enjoyed them.
