Cake:
1 box white cake mix
4 egg whites
1/3 cup oil
1 cup buttermilk
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
Frosting:
6 Tablespoons butter, softened
4 oz cream cheese, softened
2-3 cups powdered sugar
1/4 cup sprinkles
2 1/2 cups Milk Chocolate
Melts
Spinkles for decorating
1. Preheat oven to 350 degrees
grease 2 round cake pans (or one large rectangle pan).
2. Sift cake mix and set aside.
3. In a large bowl, gently
whisk egg whites, oil, buttermilk, sour cream, vanilla extract and almond
extract together.
4. Add cake mix and mix until
smooth.
5. Pour batter into cake pan(s)
and bake until an inserted knife comes out clean. (My round pans took about 20
minutes.)
6. Let the cake COMPLETELY
cool. Then crumble it into a bowl.
7. In a stand mixer, beat
butter, cream cheese and powdered sugar until smooth. Add cake crumbles and let
mix. (If you over-baked your cake, you may need to add a little extra butter or
cream cheese. Taste the "filling" to see if you need to add more powdered
sugar.)
8. Use a mini scoop of create
your cake bites. Each bite should be about 1 or 2 tablespoons in size. Place the
balls of dough in the freezer for 15 minutes and then roll in your hands to
smooth out the edges. Place in the freezer for 10 more minutes while you prep
the chocolate.
9. Melt the chocolate melts (or
coating chocolate) in double boiler until thin and smooth. Dip cake balls into
melted chocolate, cover with chocolate and then remove. Place onto aluminum foil
and immediately top with sprinkles. (The chocolate cools fast.)
10. Ta-dah! Done and done.
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