Subj : Cookie Butter Cake Balls
To : All
From : Mojo
Date : Wed Apr 27 2016 07:14 pm
Cookie Butter Cake Balls
Ingredients
1 box vanilla cake mix (and necessary ingredients according to )
2 tablespoons unsalted butter, melted
� cup + 1 tablespoon cookie butter
� teaspoon vanilla extract
� cup powdered sugar
2 tablespoons milk (more if necessary to thin icing)
12-oz. white melting chocolate (I like to use Wilton's)
Sprinkles for decorating (optional)
Directions
1. Prepare cake as directed on box. I recommend baking it slightly longer than
indicated on the box (2-5 minutes) so it is easier to crumble.
2. Let cake cool completely in pan.
3. As cake is cooling, make the icing. Cream together butter and cookie butter
until smooth. Add the vanilla and mix until incorporated.
4. Add powdered sugar gradually. It will probably be dry so add milk a little
at a time until icing becomes smooth (about the consistency of store-bought).
Set icing aside.
5. Slice cake into 4 even, rectangular sections in the pan.
6. Working with a section at a time, crumble cake into a large mixing bowl.
Make sure no large pieces remain.
7. Scrape icing into the bowl with the cake crumbs and combine until fully
incorporated. Mixture should come together when handled, but shouldn't be too
dense. (This is what will be formed into cake balls.)
8. Using your hands (weee), form the mixture into about 1-inch spheres and
place onto a wax or parchment paper-lined baking sheet.
9. Place in the refrigerator to chill for at least 30 minutes or into the
freezer for about 10 minutes if you're impatient. This step ensures that the
cake balls won't fall apart when dipped into the chocolate.
10. While the cake balls chill, make the dipping mixture. Microwave the white
chocolate according to the package directions.
11. Stir in cookie butter until combined and mixture is smooth.
12. Remove cake balls from the refrigerator/freezer. The dipping part is a
little tricky, so take your time. I like to place the cake ball on a fork then
submerge the whole thing and let the excess chocolate drip from the fork.
13. Place dunked cake ball on baking sheet and, if using, dust with a few
sprinkles while coating is still wet.
14. Continue until all cake balls have been coated. Keep in a cool, dry place
or the refrigerator until coating has set.
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