Dark Chocolate Peppermint Cake Bites
from babycenter.com
from babycenter.com
1 box devil's food cake mix, Duncan Hines is best
1 can dark chocolate frosting (16 oz.)
1 teaspoon peppermint extract
1 package almond bark
8 candy canes, crushed
Waxed paper
1 can dark chocolate frosting (16 oz.)
1 teaspoon peppermint extract
1 package almond bark
8 candy canes, crushed
Waxed paper
Bake cake according to directions on the box for 13 X 9 cake. After the cake is cool, crumble into large bowl.
Mix the frosting with 1 teaspoon of peppermint extract.
Mix the cake thoroughly with about 3/4 of the frosting. (Get your hands in there and get dirty.) Add more frosting if you think the mixture is too dry. When you can form it into a ball in your hands easily, you're good.
Use a tablespoon-sized scoop and roll mixture into balls. Place on a cookie sheet.
Chill or freeze cake balls for several hours. They can also be placed in freezer bags and kept for later use.
Melt almond bark according to the directions on package. Dip each ball about 3/4 of the way into the almond bark. Tap off excess, then place on wax paper, cake side down, until firm. Quickly sprinkle a little bit of crushed candy cane bits onto the top before the almond bark hardens.
Cover the truffles tightly and store where it's cool.
**I haven't made this yet, but I will be trying it this year! It looks delicious.
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