Chocolate Cherry Cake Balls

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Cake balls are pretty popular these days .... I have to wonder if they didn't come about from a kitchen mishap?! I am betting they were from an accident! Makes me feel better! Anyways, that's what I decided to go with. You can put 'em on sticks if you'd like .. or just leave in a truffle-like form .... Either way, they are quite tasty and easy to make! I hope you enjoy!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: balls

Author: Jamie Sherman

Ingredients

1 box chocolate cake mix, plus ingredients needed to make the cake 15.25 oz.
8 tablespoons butter, softened 1 stick
⅔ cup cocoa powder
3 cups powdered sugar
1 jar maraschino cherries, chopped 10 oz. (drain and reserve the juice)
⅓ cup maraschino cherry juice
1 package Candiquick 16 oz.

Instructions

Bake the cake according to package directions, using any size pan. Cool completely.
Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until well combined. Add the remaining ingredients, except the Candiquick and mix on low speed for about 1-2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Blend on low for 1 minute or until the frosting is light and fluffy. Add more cherry juice or powdered sugar, if necessary - 1 tablespoon at a time - to get the desired consistency.
Crumble the cake in a large bowl. Add the frosting mixture and mix well. Line a baking sheet with waxed paper or aluminum foil. Scoop tablespoonfuls of the mixture onto the baking sheet. Cover and refrigerate for about an hour.
Melt Candiquick according to package directions. Dip the balls one at a time into the coating, allowing the excess to drip off. Place back onto the baking sheet to set up. Continue with remaining balls.
Store covered in the refrigerator.

Notes

Add sticks to make cake pops!

Nutrition