I know that red velvet probably looks prettier bathed in white chocolate or white cream cheese frosting but these sweet little addictions taste better robed in darker shades of chocolate. You can find a scratch recipe at www.velveteenbaker.com (a girl with a little bit of passion and a lot of red food dye) if you prefer homemade ingredients. ENJOY!
1 box red velvet cake mix (cook as directed on box for 9×13 cake)
1 can cream cheese frosting (16 0z.)
*1 package chocolate bark (regular or white chocolate)
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix
together, but be warned it will get messy).
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make around 45-50.
You can get even more if you use a mini ice cream scooper but sometimes I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in
chocolate and then tap off extra.)
*I use real chocolate as opposed to chocolate flavored bark. It’s just a matter of taste. I also only melt a small amount of chocolate at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.