July 31, 2011 § 6 Comments
A slice of cake within a cute little ball…
I baked up the banana cake from my last post (since, again, there were leftover bananas) for these.
Ingredients (for the cake ball):
8 oz cream cheese
1/2 c butter
1 c powder sugar
1 tsp vanilla
1/2 c sweetened shredded coconut
Crumble cake (cut off the dark edges if there are any) into a large bowl.
Cream cream cheese and butter.
Mix in powdered sugar (more or less, depending on your taste), vanilla, and coconut.
Pour the mixture into the bowl with the crumbled cake and mix well.
Using a mini ice cream scoop, scoop out cake balls and roll it with hands until round.
Place balls onto a cookie sheet lined with parchment paper.
Place cookie sheet with balls into the fridge for about 30 mins.
In the meantime, make the chocolate coating.
Ingredients (for chocolate coating)
10 oz chocolate chips
1 c heavy cream
1 tsp vanilla
Place chocolate chips in a heat proof bowl.
In a saucepan, heat the cream until just starting to bubble (do not leave unattended).
Pour cream into the bowl of chocolate chips. Stir until chocolate is completely melted and shiny.
Stir in vanilla.
Directions for finishing up the cake balls:
Dip cake balls into the chocolate and scoop out with two forks.
Place them on cookie sheet lined with parchment paper.
Dip the tip of a lollipop stick in the chocolate, stick it halfway through the cake balls, and dip the cake ball in the chocolate to coat.
Stick the pops in styrofoam blocks.
*rolling these in chopped walnuts would be extra delicious, but since I was doing these at 11 at night, ending with chocolate was still good…