Chocolate Cherry Candy Cakes Recipe
I originally got the idea for Candy Cakes from Bakerella. She has a recipe for cake Balls which I just love. I decided to take them one step further and bake them again, add a wrapper and frosting and my newest creation was born
Ingredients
- 1 Package Duncan Hines Devil's Food Cake Mix
- 1- 3.3 oz. Box Jell-O Devils Food Instant Pudding
- 3 Brown Eggs
- 1/2 Cup Vegetable Oil
- 1 1/2 Cup Water
- 1/2 Cup Duncan Hines Whipped Chocolate Frosting
- 2 Cups Log House Cherry Baking Chips
- Log House Vanilla Almond Bark
- Mini Cupcake Baking Cups
- Butter Cream Frosting
- Wilton Cake Decorating Bag
- Wilton Tip 2D
- Pam Cooking Spray
Directions
- Mix together Cake Mix, Pudding, Water, Vegetable Oil, and Eggs In the mixer.
- Mix until Creamy.
- Get out a 13 x 9 oblong pan.
- Spray with Pam cooking spray.
- Pour batter into pan and bake at 350 degrees for 30 minutes.
- Remove cake from oven cut into squares and cool on aluminum foil.
- Tear cooled cake into small pieces and put into a large mixing bowl and set aside.
- Get out your Cherry Chips and put on a cutting board.
- Chop into small pieces and set aside.
- Add chips to the cake pieces and mix together.
- Add frosting to the Cake and mix with a spatula until smooth.
- Roll the Cake Mixture into small balls and place on an ungreased cookie sheet.
- Bake in oven at 350 degrees for about 15 minutes or until crispy on the outside.
- Remove Cakes and cool on aluminum foil.
- While the Cake is cooling melt your chocolate in the microwave.
- I usually put in 3 pieces at a time for 1 minute.
- Line up your Baking Cups on the counter.
- Scoop 1 teaspoon of Melted Almond Bark into each baking cup.
- Drop one Cake into each Almond Bark Cup.
- I like to put the Cakes in the freezer for about 10 minutes.
- This lets the Bark harden quickly.
- Remove the Cakes from the Freezer and remove the Paper Cups.
- Now the Bark becomes an edible wrapper.
- Put some Cream Cheese Butter Cream Frosting into a Decorating Bag.
- Use Tip 2D to make a spiral on the top.
- Since there is cream cheese in the frosting be sure to refrigerate your cakes.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 48 servings | |
| Calories 34 | |
| Calories from Fat 24 | 71% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 12mg | 4% |
| Sodium 6mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.38g | 1% |
