Serve these chocolaty delights, and everyone will know yours isn’t an ordinary holiday party. The little cakes are festive, fun and yummy.
—TASTE OF HOME TEST KITCHEN
PREP: 1 1/4 HOURS + CHILLING • BAKE: 30 MIN. + COOLING • MAKES: 5 DOZEN
1package chocolate cake mix (regular size)
1 1/4 cups strong brewed coffee
1/3cup canola oil
3eggs
FILLING
3/4cup butter, softened
1cup confectioners’ sugar
1/4teaspoon vanilla extract
1jar (7 ounces) marshmallow creme
FROSTING
1/4cup butter, softened
2cups confectioners’ sugar
1/4cup baking cocoa
1/4cup 2% milk
1/2teaspoon vanilla extract
COATING
2pounds white candy coating, chopped
1tablespoon shortening
Baking cocoa
1. In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour the batter into a greased and floured 13-in. x 9-in. baking pan.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool cake completely.
3. For filling, in a small bowl, beat the butter until fluffy; beat in the confectioners’ sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets.
4. For frosting, in a large bowl, beat the butter, confectioners’ sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well.
5. Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with the remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes.
6. In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store cake balls in an airtight container in the refrigerator.