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Receta Chocolate Cherry Candy Cakes
by Two Southern Girls

Chocolate Cherry Candy Cakes

I originally got the idea for Candy Cakes from Bakerella. She has a recipe for cake Balls which I just love. I decided to take them one step further and bake them again, add a wrapper and frosting and my newest creation was born

Calificación: 5/5
Avg. 5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 48 cakes

Ingredientes

  • 1 Package Duncan Hines Devil's Food Cake Mix
  • 1- 3.3 oz. Box Jell-O Devils Food Instant Pudding
  • 3 Brown Eggs
  • 1/2 Cup Vegetable Oil
  • 1 1/2 Cup Water
  • 1/2 Cup Duncan Hines Whipped Chocolate Frosting
  • 2 Cups Log House Cherry Baking Chips
  • Log House Vanilla Almond Bark
  • Mini Cupcake Baking Cups
  • Butter Cream Frosting
  • Wilton Cake Decorating Bag
  • Wilton Tip 2D
  • Pam Cooking Spray

Direcciones

  1. Mix together Cake Mix, Pudding, Water, Vegetable Oil, and Eggs In the mixer.
  2. Mix until Creamy.
  3. Get out a 13 x 9 oblong pan.
  4. Spray with Pam cooking spray.
  5. Pour batter into pan and bake at 350 degrees for 30 minutes.
  6. Remove cake from oven cut into squares and cool on aluminum foil.
  7. Tear cooled cake into small pieces and put into a large mixing bowl and set aside.
  8. Get out your Cherry Chips and put on a cutting board.
  9. Chop into small pieces and set aside.
  10. Add chips to the cake pieces and mix together.
  11. Add frosting to the Cake and mix with a spatula until smooth.
  12. Roll the Cake Mixture into small balls and place on an ungreased cookie sheet.
  13. Bake in oven at 350 degrees for about 15 minutes or until crispy on the outside.
  14. Remove Cakes and cool on aluminum foil.
  15. While the Cake is cooling melt your chocolate in the microwave.
  16. I usually put in 3 pieces at a time for 1 minute.
  17. Line up your Baking Cups on the counter.
  18. Scoop 1 teaspoon of Melted Almond Bark into each baking cup.
  19. Drop one Cake into each Almond Bark Cup.
  20. I like to put the Cakes in the freezer for about 10 minutes.
  21. This lets the Bark harden quickly.
  22. Remove the Cakes from the Freezer and remove the Paper Cups.
  23. Now the Bark becomes an edible wrapper.
  24. Put some Cream Cheese Butter Cream Frosting into a Decorating Bag.
  25. Use Tip 2D to make a spiral on the top.
  26. Since there is cream cheese in the frosting be sure to refrigerate your cakes.