Ingredients:
1 Box Funfetti Cake Mix, prepared as directed for half of the batter
the other half with 1/4 c. Maraschino cherries, chopped, mixed into the batter
1/3 c. Coconut Pecan Frosting
1/8 c. Sweetened Coconut, slightly toasted
White Chocolate Candy Coating (about 1/2 of a bag)
Bake both 9 inch cakes in the oven as directed on the back of the cake package. Let cool. Freeze the cake without the cherries to use for something else. Take the cake with the cherries baked in, and crumble with your fingers into a large bowl. Add the frosting and combine with your hands until it forms almost a paste. Roll into 1 inch balls and place in the fridge to cool. Heat the chocolate according to the package directions. Dip each cake ball into the chocolate using a fork. Place on a baking sheet lined with parchment paper. Quickly top with the coconut before the chocolate coating cools. Repeat until all of the cake balls are made, and place back into the fridge for about five minutes until the chocolate coating becomes hard.
No comments:
Post a Comment