vegetable oil and eggs called for on cake mix box)
1 container Betty Crocker Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)
Instructions
Heat oven to 350F (325F.
for dark or nonstick pan).
Make and bake cake as directed on box for 13x9-inch pan.
Cool 15 minutes.
In large bowl, crumble warm cake; stir in frosting until well blended.
Refrigerate 1 to 2 hours or until firm enough to shape.
Drop mixture by teaspoonfuls onto cookie sheet.
Shape into balls.
(If mixture is too sticky, refrigerate until firm enough to shape.)
Freeze 30 minutes.
Line another cookie sheet with foil.
In 1-quart microwavable bowl, microwave 12 ounces of candy coating uncovered on High 1 minute 30 seconds; stir.
Continue microwaving and stirring in 15-second intervals until melted and smooth.
Remove one-third of the balls from the freezer.
Using 2 forks, dip and roll each ball in coating.
Place on foil-covered cookie sheet.
Decorate as desired.
Refrigerate cake balls about 10 minutes or until coating is set.
Melt remaining candy coating in 12-ounce batches; dip remaining balls.
Serve at room temperature.
Store in airtight container.
Tips:
To make Irish Cream Balls: Make and bake cake as directed on box.
Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting.
Dip in melted chocolate.
Sprinkle with white nonpareils.
Serve in martini glass with Irish cream on the bottom.
To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa.
Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting.