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Spooky Cake Dots

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Spooky Cake Dots

1 Betty Crocker Super Moist Chocolate Fudge cake mix

1 container Betty Crocker Rich and Creamy dark chocolate frosting, not whipped style

1 (12 ounce) package Wilton Candy Melts, dark cocoa

1 (12 ounce) package Wilton Candy Melts, lime green color


1 tablespoon shortening

Gummy Worms

Crushed chocolate wafers

Bake cake according to package directions in a 9x13 pan. Remove the cake from the oven and allow to cool 5 minutes. In a large bowl, place cake and crumble while it is still warm. Now comes the tricky part. Start by adding 1/3 of the container of frosting; stirring to combine with the cake. Add more frosting only until the cake mixture is the consistency of stuffing. Not too loose or it will not form a firm ball. Once the mixture is firm yet holding together use a 1.25 diameter cookie scoop to help portion out the cake dots. using your finger put a hole in the middle of the dot and place 1/2 of gummy worm letting it stick out of the dot. Place on a parchment lined baking sheet. Continue till all of the cake is gone. Place cookie sheet in the freezer and freeze overnight.

To make chocolate topping:

Place chocolate candy melts in a bowl and melt in the microwave according to package instructions. Once chocolate is smooth, add in shortening stirring till well combined.

Dip each cake ball in the chocolate and remove immediately. Place on parchment paper. To add toppings, place on top while chocolate is still soft. To add decorative lines in a complimentary color simply allow coating to harden. Melt the green color of your choice and pour into a plastic sandwich bag. Snip the end and squiggle over the top of your cake dots. Allow chocolate to harden and then package in decorative boxes.

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