Chocolate-Peanut-Butter Cake Balls
on a stick (above). Dotter and I put lollipop sticks down in the balls before we dipped them in chocolate and called them “Lolli-cakes”.
Chocolate-Peanut-Butter Cake Balls
Yield: About 60 bite-sized balls for 30 bigger ones.
- Milk Chocolate Boxed Cake Mix
- 1/4 Cup Unsalted Butter Softened
- 1/2 Cup Creamy Peanut Butter
- 1 Cups Confectioners Sugar
- 2 T milk (or as needed)
- Some good melting milk chocolate bars
- Beat butter and peanut butter in a medium mixing bowl with electric mixer. Gradually mix in the sugar.
- When it starts to thicken, add milk one tablespoon at a time until sugar is well mixed and frosting is a spreadable consistency.
- Beat for about three minutes to make it fluffy.
- After cake has cooled completely, crumble the cake into small pieces in a large mixing bowl.
- Mix in the peanut butter frosting about a half cup at a time. Fully incorporate each half-cup full and try to roll out a 1.5 inch ball in the palm of your hand. The consistency should be neither too sticky nor too dry.
- Roll the cake mixture into bite-sized balls and place on baking sheet covered in waxed paper.
- Set the pan in freezer for about half an hour for the balls to “set”.
- (If you are using lollipop sticks, melt the chocolate bars according to microwave directions, and dip each stick slightly into the chocolate and then into the cake balls before freezing.)
- Melt the chocolate in the microwave or according to the package directions. Be sure you use a deep bowl (rather than wide and shallow) because you will be “dipping” the balls into the chocolate.
- Reheating as needed to keep it as liquid as possible.
- If you did not use sticks, get a couple forks to use for dipping.
- Line the balls again on the waxed paper surface to harden.
Bake cake according to box directions, cool in pan and then turn out onto cooling racks to cool completely.
While cake is cooling, mix up the Peanut Butter frosting:
Place butter and peanut butter into a medium mixing bowl and beat with electric mixer. Gradually mix in the sugar. When it starts to thicken, add milk one T at a time until sugar is well mixed and frosting is spreadable (even though we are not spreading it). Then beat for about three minutes to make it fluffy.
After cake has cooled completely, crumble the cake into small pieces in a large mixing bowl.
Then, mix in the peanut butter frosting about a half cup at a time. Fully incorporate each half-cup full and try to roll out a 1.5 inch ball in the palm of your hand. The consistency should be neither too sticky nor too dry (like photo above). Continue to add frosting in small amounts until the balls are just right.
Then, roll the cake mixture into bite-sized balls and place on baking sheet covered in waxed paper. Set the pan in freezer for about half an hour for the balls to “set”. (If you are using lollipop sticks, melt the chocolate bars according to microwave directions. Dip each stick slightly into the chocolate and then into the cake balls before freezing.)
Now, melt the chocolate in the microwave or according to the package directions. Be sure you use a deep vessel (rather than wide and shallow) because you will be “dipping” the balls into the chocolate. Keep it as liquid as possible, reheating as needed.
After about 30 minutes, the balls are ready to dip. If you did not use sticks, get a couple forks to use for dipping.
Line the balls again on the waxed paper surface to harden. It does not take this chocolate very long to harden. The balls are ready to serve at room temperature. (It is not necessary to refrigerate them, unless you want the chocolate coating hard.)
Dotter and I hope you will give this recipe a try, and let us know how you change it up. The next one we are going to develop is our version of the Chocolate-Coconut Cake Balls!
Bon Apetit!
BW
PS: Did I ever post a pic of the first German Chocolate Cake Shooters that LilSis and I made for her birthday? Well, this was them . . . .
And they were delicious, folks!
Try a red velvet cake mix and use cream cheese tub frosting (or make your own) and dip in white chocolate…..yummy! I had never thought about chocolate and peanut butter. As soon as the outside temperature cools down to a tolerable level I will bake, until then popsicles only! Hope y’all are doing good!!!!
I’m with MrsCoach … no baking here until the weather is cooler!!! Popsicles only in the Gustafson house. Unless, of course, someone baked some yummy Lolli-Cakes for me!
YUMMY!!! I want some…when should I come down for some?? 🙂
Ha ha, Lori! We’ll have to make more !!!
Well, you posted the recipe…Does that mean you’re not going to bring some to Tar Baby and me for our birthdays in August?
I’ve got to get the milk chocolate for dipping. I’ve got everything else in the pantry. I may have to wait till I have the kids and grandchildren over since it makes so many. It’s a safe bet… I’ll make ’em, eat ’em and then forget to check my blood glucose levels!
Dear, dear Steffi – I regret to inform you that you will have to lick the screen because Tar Baby is coming HERE on August 5th and maybe, just maybe I froze one for him. I’m not sure how they freeze, though! Yes, make them with the grandkids! They’ll love it!
mmmm Iove anything made with chocolate & peanut butter. These look yummy. Can’t wait to try it.
I would be honored if you bake them and let me know if you like them! Then, let me know if you would like to share the recipe with your readers! Thanks so much for stopping by and leaving a comment, Laura! BW
Dear Folks,
When you make a special request, I do my best to fulfill your request, so after you ask, please make sure you subscribe to upcoming posts so you don’t miss out on something like this recipe! Thanks! BW
Thank you so much for posting this recipe. I too love peanut butter and chocolate. And as soon as I can light the oven without having a heat stroke, I will definitely be making them!! I have made one batch of the cake bites last year for Christmas or Thanksgiving. I made a chocolate covered cherry cake w/chocolate icing and dipped it in white almond bark. My grandkids loved them and between them and the neighbors, they really disappeared fast. I did make them a couple of weeks ahead of time and froze them before dipping. They did very good.
Oh, now, that sounds good!
If you want the recipe, let me know and I’ll email it to you or whatever.
Go ahead and post it here if you would like! We might ALL Want to make it!
I feel fat just looking at pix. I really need to make some of blu’s ultimate pnut butter chocolate chip rice crispie treats. I know the big red dutch oven will work great.
Hm. Maybe. What brand of big red dutch oven do you have?
lodge. I don’t have any issues. I know some have or say they do.
I figure too much heat to soon.
These look wonderful and not so hard to make! This post is not going to help me trying to totally get off sugar!!!
Getting off sugar – – is that part of Primal Body?
Chocolate Covered Cherry Cake Bites
1 (18.25 oz) box of a rich chocolate cake such as devil’s food w/pudding
1 (21 oz) can cherry pie filling
2 large eggs
1 tsp. almond extract
Spray a 13×9 pan w/non-stick spray. Heat oven to 350º.
Put all 4 ingredients into a large mixing bowl & blend w/electric mixer on low for one minute. Scrape down sides w/spatula. Increase speed to medium and beat 2 more minutes, scraping sides of bowl if needed. Batter will be thick. Pour into prepared pan and bake 30-35 min or until top springs back when pressed lightly and sides begin to pull away from pan. Remove from oven and cool.
Once cool, break it up into a large bowl and add one tub of your favorite chocolate frosting. Mix well. I like to cool it in the fridge for an hour or so before rolling it into bite size balls. (Use BW’s instructions above for rolling, chilling, etc.) Once rolled and cooled, Melt a 20 oz package of almond flavored dipping candy per package instructions and dip cake bites into it using a toothpick or a fork. Place on a silicone lined cookie sheet (or use wax paper or parchment paper) to dry and harden.
If you can’t find almond flavored melts, use vanilla flavored and once melted, add about 4 drops of almond extract to it.
My husband loves for me to make the cake, poke holes in it w/a wooden spoon handle, melt the icing and pour over it. One of his favorites.
Oh, my gosh. All of this sounds so good. I’m going to have to find an “occasion” to make them, though, because I dare not make them without having other little mouths to shove them into. 😉 I am quite capable of doing serious damage to a whole pile of those things!
One of my favorite things is brownies with pecans and toffee bits in them. I’ll bet a little messing around would make that adaptable for cake bites!
🙂 and I bet you’re right!
Wonder what a banana cake with peanut butter frosting would taste like? I love peanut butter and bananas.
Ah, peanut butter and bananas. You, me, and Elvis!
Sounds like a breakfast of champions to me!
Thanks for that recipe, by the way! Ah, I love it when y’all are inspired to greater things! 🙂
Oh, YUM! This doesn’t help with my resolve to lose 15 lbs like the doctor ordered.
Well, look at that! “Cake Pops”. Ain’t they cute?
I like tomato and mayo sandwiches on whole wheat bread with salt and pepper.
Whoa. That looks totally good (I mean bad) for you! I bet they’re too good for words.
BTW, we are now Community Coffee drinkers! I was searching for some less costly decaf beans online and they won. Great coffee 🙂
Oh, wonderful about the Community Coffee! Glad you like it. I guess that means you never won one of their prizes back when they were sponsoring my blog? If you had, you would have become a drinker way back then! What is your current favorite bean of choice? I’m drinking House Blend, although we usually drink Between Roast, just plain old dark roast!!! BW