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| Make a 9x13 inch cake and cool completely. After it is cool put cake in a large bowl and completely crumble. |
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| Add about 2 cups frosting that has been chilled. |
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| Mix well together until it looks all one color: no frosting specs remain |
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| Roll into balls and set on pan lined with waxed paper or Silpat. Put in fridge for several hours or freezer until firm to touch. |
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| Dip cold cake balls in melted candy melts or almond bark. If you want sprinkles, sprinkle on immediately after coating before it sets up. Store in refrigerator. Makes about 70-1 inch cake balls for a 9x13 inch cake. |
Click here for recipe for Peanut Butter Cake Balls.
Click here for recipe for Chocolate Cake Balls.
The cake balls in the pictures are red velvet that I dyed green for St. Patrick's day. The frosting is cream cheese.
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