This recipe is so super simple! It starts with a simple box mix, and ends up as a delicious ball of ooey gooey carrot cake goodness! I highly encourage everyone to try these! I should state that this recipe can actually be made with any combination of cake mix and icing that you care to use.
1 box mix (plus oil, eggs, and water as directed on box)
1 can icing (the regular, smaller size)
1 package almond bark (white or chocolate, depending on taste)
Start with a box mix. Bake it as directed. Let it cool completely. Then, crumble it up into a large bowl. It should look like something you'd sprinkle on top of a coffee cake. Add a can (the regular size) of icing. With the carrot cake, I used cream cheese icing. Mix it really well. It will be mushy (and super yummy). Roll the mixture into small 1-2 inch balls. You can make them as big or as small as you'd like, but 1-2 inches seems to be the perfect size. This size allows for approximately 40 balls. As you roll them, place them on a cookie sheet lined with parchment or wax paper. Freeze them for a few hours. I baked my cake one day. Rolled them into balls the next day. I dipped them on the third day. When you are ready to dip them, melt a package of almond bark. I added a few tablespoons of solid shortening to thing it out a bit. I have found the easiest way to dip the cake balls is to put one on a fork, then roll it around in the melted chocolate. Roll it back onto the parchment paper. After you've dipped all the cake balls, let them sit for a bit to harden. It doesn't take too long. By the time you've dipped them all, the first ones should be ready to eat. Try not to eat too many before you dip them... or while you dip them. It really does take some serious will power ... of which I have very little. If you have any left, these are great to take to potluck dinners or family holidays. They can be made ahead of time and don't require reheating or refrigerating.
Enjoy these cozy, delicious little morsels!