Thursday, June 16, 2011

Stuffed Cake Bites

Cake bites seem to be all the rage in the blogging world and have even popped up at Starbucks.  They are so convenient because they are already in individual servings and would be great for any holiday, occasion, or just because.  I made these cake bites because I had some cake, frosting, and chocolate melting discs in the freezer that I wanted to use up.  Yes, I pretty much freeze everything!  Stuffing cookies has also been all the rage, so I figured I would combine the two and make stuffed cake balls...the result?  Fantastic!  I have mentioned before that I am trying to use up all my candy in the cupboard, so I stuffed the cake bites with Rolo's...excellent choice.

Mash up a 9x13 inch baked cake with 11/2 C. of frosting.  Any cake and any frosting would work...make up your own concoction!  Enclose a Rolo (or whatever candy you prefer) in the center of each cake ball.  Freeze the cake bites for about 15-20 minutes.

Melt some chocolate discs in the microwave in 30 second intervals until the chocolate is melted.

Take the cake bites out of the freezer and coat in the melted chocolate and put back in the freezer until the chocolate hardens.

Here is what the inside looks like.

Stuffed Cake Bites
9x13 inch baked triple chocolate cake
11/2 C. vanilla frosting
2 C. milk chocolate melting discs
Mix the cake and vanilla frosting together until completely combined.  Form 2 inch balls with the cake mixture.  Press a Rolo in the center of each cake ball and enclose completely.  Place the cake balls in the freezer for 15-20 minutes.  Melt the chocolate melting discs in the microwave in 30 second intervals until melted.  Take the cake balls out of the freezer and dip into the melted chocolate.  Decorate.  Place the cake bites in the freezer until the chocolate hardens.
Servings: 24-30

Triple Chocolate Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
Preheat oven to 350 degrees F.  In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips.  Beat until well combined, about 1 1/2 minutes.  Will be thick.  Pour evenly into a well greased 9x13 inch baking dish.  Bake for 30-35 minutes or until toothpick comes out clean from center of cakes.  Let cool completely.
Source: Picky Palate

Vanilla Frosting
3 C. powdered sugar
1/2 C. butter, softened
2 t. vanilla extract
2 T. milk
Gradually add the sugar to the softened butter and cream together with an electric mixer.
Stir in the vanilla and milk.  Beat until smooth and of spreading consistency.  Add a little more milk or sugar as needed.
(I doubled the recipe for 24 cupcakes)
Source: Crazy about Cupcakes by Krystina Castella

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