AMAZ-A-BALLS
When we make layer cakes, I am amazed by how much cake is removed to get a perfectly level cake. I used to toss the scraps and move on with the task at hand. I later decided to save them and toss them in the freezer.
After we had made a few cakes, we had several gallon size freezer bags full of frozen cake pieces. Now, when I am in the mood to make cake balls, the hard work is already done for me.
Below, I include my recipe for a chocolate sheet cake. I find that if I do not have cake in the freezer, this is the best way to go.
I should start by saying is recipe is messy. To get the cake and frosting combined, you’ll need to get your hands dirty.
The first time I made them I had cake EVERYWHERE, but they were terrific. I like to roll the cake into 2″ balls, but you can make them larger or smaller depending on your taste.
The next time you have too much cake lying around, whip up some frosting and have a ball!
AMAZ-A=BALLS
This is a chocolate cake that is intensified by mixing the moist cake and rich icing together and adding a chocolate coating. One word: Delicious!
Ingredients
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, cubed
- 1/4 cup baking cocoa
- 1 cup water
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Chocolate Frosting
- 1/2 cup butter, cubed
- 1/4 cup baking cocoa
- 1/3 cup milk
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Chocolate coating
- 10 ounces chocolate candy coating, melted per package instructions
Instructions
Sheet Cake Instructions
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In a bowl, combine the first four ingredients; set aside.
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In a saucepan, bring butter, cocoa, and water to a boil and remove from the heat.
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Add to dry ingredients to the butter and cocoa mixture and mix well.
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In a small bowl, beat eggs and add buttermilk and vanilla, and mix well and stir into cocoa mixture.
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Pour into a greased 15×10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Instructions for Chocolate Frosting
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in a saucepan, bring the butter, cocoa and milk to a boil, stirring continuously.
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Remove from the heat; add sugar and vanilla. Mix well.
Pour into a bowl and allow it to cool
assembling Cake balls
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After cake and frosting have cooled completely, break the cake up using your hands into crumbs and put into a large bowl.
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Add a cup and a half of the frosting to the cake crumbs and begin to incorporate it into the cake. Warning: this will be messy.
Once mixed well, the mixture should hold it’s shape once put together.
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Roll the cake into one inch balls and place on a parchment-lined baking sheet.
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Once all of the cake is rolled into the balls, melt the coating per the package instructions.
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Using a fork, dip the balls in the candy coating and allow them to drain back into the pot of candy coating. Place balls on parchment paper to dry.