1 package Duncan Hines Devils Food Cake Mix, prepared according to package
1 tub Creamy Chocolate Fudge frosting
1 package Wilton Candy melts, dark cocoa
2 tablespoons Crisco
mini chocolate chips
Mix and bake the cake according to package instructions. Remove from oven and allow to cool for 5 minutes. In a large bowl, dump cake into bowl and crumble. Add half of the tub of frosting to cake. Stir till combined. It will have the consistency of stuffing. You want it to hold together but not goopy. Using a small cookie scoop dip out and roll into balls. Place on cookie sheet and freeze overnight.
Melt candy melts as package describes. Add 2 tablespoons of Crisco. Stir until well combined. Line your countertop with wax paper or parchment paper. While frozen, place each cake dot into chocolate and cover. Remove and place on paper to dry. Dip tops in and then sprinkle mini chocolate chips on top. Serve!
Yield: approx 30
Red Velvet + cream cheese frosting + white chocolate top
Lemon cake + lemon frosting + white chocolate top
Carrot cake + cream cheese frosting + white chocolate top
White cake + vanilla frosting + white chocolate top
German chocolate + coconut pecan frosting + chocolate top
Tip: DO NOT USE WHIPPED FROSTINGS
See more recipes on Caryn Ross' website