Chocolate Cake Dots

INGREDIENTS:

1 package Duncan Hines Devils Food Cake Mix, prepared according to package

1 tub Creamy Chocolate Fudge frosting

1 package Wilton Candy melts, dark cocoa

2 tablespoons Crisco

mini chocolate chips

DIRECTIONS:

Mix and bake the cake according to package instructions. Remove from oven and allow to cool for 5 minutes. In a large bowl, dump cake into bowl and crumble. Add half of the tub of frosting to cake. Stir till combined. It will have the consistency of stuffing. You want it to hold together but not goopy. Using a small cookie scoop dip out and roll into balls. Place on cookie sheet and freeze overnight.

Melt candy melts as package describes. Add 2 tablespoons of Crisco. Stir until well combined. Line your countertop with wax paper or parchment paper. While frozen, place each cake dot into chocolate and cover. Remove and place on paper to dry. Dip tops in and then sprinkle mini chocolate chips on top. Serve!

Yield: approx 30

Variety options:

Red Velvet + cream cheese frosting + white chocolate top

Lemon cake + lemon frosting + white chocolate top

Carrot cake + cream cheese frosting + white chocolate top

White cake + vanilla frosting + white chocolate top

German chocolate + coconut pecan frosting + chocolate top

Tip: DO NOT USE WHIPPED FROSTINGS

See more recipes on Caryn Ross' website