Chocolate Cake Bites
1 box chocolate cake mix plus ingredients called for on box
16oz container whipped cream cheese frosting
20 oz Chocolate Almond Bark Coating or 48oz Candy Wafers
Vegetable or Canola Oil
Optional for Decorating Cake Bites:
White or Colored Candy Wafers
Bake the cake according the instructions on the boxing. Allow the cake to cook slightly.
Crumble cake by hand or use a hand mixer, the finer the better. Mix in frosting until the frosting is blended in. Cover and chill the mixture in the freezer for at least 20- 30 minutes.
Once cake mixture has chilled, make 30 -40 meatball sized cake balls. Place the balls on wax paper; freeze at least 1 hour. Freezing them helps keeps the balls intact when dipping them in the chocolate. The cakes balls can be stored in the freezer until you are ready to use them.
Next prepare the dipping chocolate. I make the chocolate in small batches, its easier to work with and reheat. You can also use a double boiler to melt the chocolate, it will keep the chocolate warm longer and you can heat all the chocolate at once. I prefer to use the microwave and a small narrow plastic (i.e Chinese take-out soup bowl).
Microwave 1/4 of the chocolate in a bowl for 45 seconds on high. Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch. If using almond bark, stir in 1 teaspoon vegetable oil, stir until smooth.
Remove a few cake balls from the freezer at a time and dip them into the warm melted chocolate. Use toothpicks, forks, or spoons to handle the cake balls. (I prefer to use fondue forks) Make sure chocolate covers the balls completely. Place the balls on wax paper and allow to cool. If you are adding sprinkles, do so before the chocolate cools.
The finished cake balls can be stored in an air tight container unrefrigerated for 7 days or store them in the freezer. Do not refrigerate because condensation may affect the taste and consistency of the chocolate