Creme de Menthe Chocolate Cake Balls-for the adults!
When life messes with your cake creation make cake balls! That’s the story behind these delicious balls of Cream de Menthe Buttercream frosting and chocolate cake.
My sweet friend Dorothy at Crazy for Crust, is known for her cake rolls. Every single one is perfection. She’s so good at it, that’s she’s got a tutorial to show the rest of us how easy it really is. Her directions are perfect.
My problem was user error. I wanted to be lazy. I knew my first attempt probably wouldn’t turn out. I just wanted to make it on a whim. You know, run into the kitchen, bake it up and whalaa! The perfect roll cake the very first time.
Not! Dorothy’s directions we’re perfect. You will see a cake roll from me soon. Very soon. But not this recipe. You can’t use a box cake mix to make a cake roll. It’s too much cake. Too thick, to roll nicely.
I ended up with a broken (in many places) delicious, sloppy cake roll. No problem. The cake and buttercream frosting make the best cake balls! We devoured them, including the kids. And don’t worry about the booze and kids, if you do the math, it’s about 1/4 a teaspoon of alcohol per cake ball.
- 1 box chocolate cake mix
- ingredients called for on box
for buttercream frosting
- 3/4 cup butter, softened
- 3 cups powdered sugar, sifted
- 3-4 tablespoons Creme de Menthe
- 1 package Chocolate Almond Bark (16-20 ounces)
- Bake cake according to package directions. Any size or shape works. Let cool completely. Place cake in a large mixing bowl and crumble till no lumps remain.
- Make your Buttercream frosting. In the bowl of your mixer, beat butter till creamy. Slowly add powdered sugar until all incorporated. And in Creme de menthe, one tablespoon at a time until frosting is an easily spreadable consistency.
- Add prepared buttercream to crumbled cake and blend together with a pastry blender or your hands.
- Roll cake cake mixture into balls of desired size. For large cake balls, use a large cookie scoop (this is what I used) or for small, bite sized balls, use a small cookie scoop. Place balls on a wax paper lined tray and place in the freezer for 30 minutes.
- Melt chocolate according to package directions. For ease in dipping balls, dip bottom of ball in chocolate then place on a fork and spoon chocolate on top to cover completely. Let excess chocolate drip off and place on wax paper lined tray to set up. Add sprinkles, if desired immediately, before chocolate hardens.
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