Page 106 - Betty Crocker - Halloween Cookbook

Witchy Cake Balls

PREP TIME: 1 Hour • START TO FINISH: 1 Hour 40 Minutes • 12 servings (1 witchy ball)

Cake 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with
1 box chocolate fudge cake shortening or cooking spray. Make and bake cake mix as directed on
mix with pudding in the mix box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes;
Water, vegetable oil and remove cake from pan to cooling rack. Cool 15 minutes.
eggs called for on cake 2. Line cookie sheet with waxed paper. In large bowl, crumble cake.
mix box
Add chocolate frosting; mix well with back of spoon. Use ice cream
scoop to scoop cake mixture into 2½-inch balls onto cookie sheet.
Frosting and Decorations Freeze about 15 minutes or until firm. Refrigerate to keep chilled.
1 container (1 lb)
chocolate creamy ready- 3. In medium microwavable bowl, microwave dark cocoa candy melts
to-spread frosting uncovered on Medium (50%) 1 minute, then in 15-second increments,
8 oz dark cocoa candy until melted; stir until smooth. Using small food-safe brush, brush
melts or coating wafers melted chocolate coating over each ice cream cone to coat
12 sugar-style ice cream completely; decorate as desired with sprinkles before coating hardens.
cones with pointed ends Dip open end of each ice cream cone into remaining melted chocolate
Assorted Halloween candy coating; place dipped end of each cone onto a chocolate wafer cookie,
sprinkles or nonpareils pressing lightly, to form hat and brim. Let stand until set.
12 thin chocolate wafer 4. In medium microwavable bowl, microwave green candy melts
cookies
uncovered on Medium (50%) 1 minute, then in 15-second increments,
1 bag (16 oz) green or dark until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball
green candy melts into melted green coating to cover. Gently tap off any excess coating.
1 tube (4.25 oz) green Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat,
decorating icing pressing gently. Repeat with remaining cake balls and cone hats. Let stand
4 pull-apart black or red until set. Squeeze icing from tube onto bottom edge of each chocolate
licorice twists, separated, wafer cookie; attach licorice pieces with icing to form hair. Use icing to
cut into 2¹ ⁄ ₂-inch pieces
attach 2 chocolate candies for eyes and 1 piece candy corn for nose.
24 candy-coated chocolate
candies 1 Serving: Calories 792; Total Fat 35g (Saturated Fat 17g); Sodium 546mg; Total Carbohydrate
115g (Dietary Fiber 3g); Protein 6g Exchanges: 2 Starch, 5½ Other Carbohydrate, 7 Fat
12 pieces candy corn Carbohydrate Choices: 7½

Betty Crocker Halloween Cookbook 104 • Spooky Cupcakes & Cakes
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