Oh where to begin?

How about with these?  Yep, that feels like a good place.  RED VELVET CAKE BALLS.  Y'all.  I was nowhere near the cake ball wagon, and now I'm riding on top, standing up waving something and yelling WOOOOOOO!


Be warned: you have to do some despicable stuff to a perfectly nice red velvet cake.  All in the name of goodness though.

While I'm warning you, I think you all deserve a heads up about this week.  It's dessert week!  Meaning, I made a wagon full of desserts this weekend, and this week we are going to re-live them.  Well, re-live for me, regular live for you.  I just want you to know that as much as I love salmon, brown rice, and greens, those are not happening here this week.  Sorrynotsorry.


Instead you get CHOCOLATE and more CHOCOLATE!  And some caramel and, weirdly enough {for me} white chocolate and lemon.  But we'll discuss those later.  Today, we have red velvet cake, torn up and mixed with cream cheese icing, unceremoniously balled up and dunked in chocolate.

You're going to love it.


Ha.  Those look terrible!  I would highly recommend using a cookie scoop or melon baller or something to make your cake balls lovely and round.  Otherwise, they'll end up all, um, oddly shaped. Like these.  Thankfully, they get sprinkled with white chocolate and no one even notices!


Check it out, check it out!  {Little bit of a sugar high over here}

Red Velvet Cake Balls
Makes 30-35, recipe adapted from Iowa Girl Eats, thank you m'am.

1 box red velvet cake mix, baked according to instructions
6 tablespoons unsalted butter
5 oz cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
16 oz Baker's semi-sweet chocolate
4 oz white baking chocolate


Once red velvet cake is baked and cooled, tear it up with a fork (eek, sorry cake!).  Then in a stand mixer (or with a handheld electric mixer) cream together butter and cream cheese until they are thoroughly blended.  Add in vanilla and beat.  Then add in powdered sugar, 1/2 cup at a time, beating until the whole mixture is combined.  Add in frosting to cake crumbles bit by bit until the cake/frosting mixture is moist (sorry, m-word) and the crumbles stick together.

Scoop out tablespoon sized balls of cake mixture.  Line up on a parchment lined baking sheet and refrigerate for at least 1 hour.  Then, melt the bakers chocolate (I recommend melting and using 4 squares at a time) by microwaving for 30 seconds, stir, and repeat.  Then dunk cake balls into the chocolate, roll around with a spoon, and place back onto the sheet.  When all the balls are chocolated {new word}, melt the white chocolate and sprinkle around on top of the cake balls with a spoon.  Refrigerate until you serve!


Final warning: husbands LOVE these.