Red Velvet Cake Balls

I've been working on cultivating an interest in football. For awhile. My family isn't huge on sports, so it's just not something that I grew up with. Leon, most of our friends and the entire city of Tallahassee are football crazy. Generally this is about what watching football with me. But I actually did enjoy the Super Bowl this year - what's better than an evening with good friends, a good game and good food? I made the most sinfully delicious sweet treat for the game: Red Velvet Cake Balls. I warn you - these are only okay to make if you have an exit strategy (such as a Super Bowl party) or an iron will.

Bakerella is apparently to blame for bringing these into the world. They're like truffles, but instead of chocolate inside it's cake...and frosting. The good news is that they're very rich and one (or a couple) are totally satisfying. These would be super cute for Valentine's Day. Just be prepared if you bring them around too many young gentlemen as they conjure an image of a certain iconic South Park episode. The sad part is that these would probably be pretty delicious with a little sprinkle of sea salt on top.

They're a little time consuming, but not overly challenging. These were a huge crowd pleaser and, honestly, probably one of the most delicious things I've ever made. Check out Bakerella's site and start figuring out when you bring your own batch of these into the world. You can bake the cake and roll the balls ahead of time. The chocolate also needs some time to harden, you'll probably want to give it at least an hour.

Ingredients:

1 box Red Velvet cake mix, prepared according to package directions in 13x9 inch pan

1 16 oz. can of whipped cream cheese frosting

16 oz. semi-sweet baker's chocolate

Wax Paper

Method:

1. Bake cake per package directions. When it has fully cooled, crumble the entire thin in a large bowl.

2. Slowly mix in the frosting. Hands are probably the best way to go.

3. When cake and frosting mixture is homogenous begin rolling it into balls. I scooped out heaping tablespoons for uniformity - there will be around 45-50. Refrigerate the balls for at least a few hours or overnight.

4. Lay wax paper on flat surface. Melt the baker's chocolate four or five squares at a time in a microwave safe bowl for 30 second intervals. Stir until chocolate is all melted.

5. Drop the balls in one at a time and spoon chocolate over them instead of rolling. Lift the cake balls out of the chocolate with a fork so that the excess drops off.

6. Lay the cake balls on wax paper to harden.