1boxRed Velvet Cake mix, with ingredients to bake 13x9 cake16.5 oz
1cupcanned cream cheese frosting
16ozGhirardelli white chocolate melting wafers
½cupGhirardelli dark chocolate melting wafersmelted
sprinklesoptional
Instructions
Prepare cake according to package directions for a 13x9 baking dish. Allow to cool slightly.
Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
Line a baking sheet with parchment paper. Using your hands, roll cake in to 1 1/2-2 inch sized balls. Repeat with remaining cake.
Freeze cake ball for one hour.
When ready to dip, melt white chocolate according to package directions. Using a toothpick, press into cake ball and dunk in white chocolate. Tap on side of bowl to remove excess. Slide off of toothpick (using a second toothpick) and drop onto parchment paper. Repeat for remaining cake balls.
Drizzle with melted dark chocolate and immediately add sprinkles, if desired.
Store in airtight container in the refrigerator until ready to eat, up to 3 days for best flavor!
Notes
Substitutions for cake mix: If you prefer, you can use a homemade red velvet cake instead.
Red velvet substitute: Swap the red velvet mix for spice mix, vanilla or chocolate cake if preferred.
Frosting substitutes: Vanilla frosting can be used in this recipe if desired. I find that chocolate frosting overwhelms the subtle cocoa flavor of the red velvet cake, so if you want to use chocolate frosting, use chocolate or white cake mix!
Make ahead option: Prepare the cake ball spheres in advance, then store in the freezer until you’re ready to dip in chocolate (up to a week). Once solid, transfer to a freezer safe container to keep them fresh.
Measure the frosting: An entire can of frosting is too much. Be sure to use only a cup–just enough to moisten the cake so the balls stay together.