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Tips before you start:
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This makes a lot of cake balls (about 50, depending on the size of the balls you shape)! One batch makes a great party treat, but feel free to cut the recipe in half for a shorter prep time and fewer servings.
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Never re-dip or touch the chocolate. Even if you think this will make them look better. Coconut and sea salt cover a multitude of mistakes!
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The dipping process is easier if you have a helper or two! Cake balls are for friends!
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For the cake balls:
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1. Bake the yellow cake mix in a 9x13 pan, according to package directions. After it is baked, let it cool completely
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2. Then, break up the whole baked cake into a large bowl and stir it in a stand mixer (or with a hand mixer) until it reaches a fine texture.
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3. Add about 3/4 of the container of frosting along with the 1/4 cup pourable caramel topping to the cake crumbs.
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4. Mix about 2 minutes, until it reaches a smooth texture. It should look like cookie dough!
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5. Use a small cookie scoop (or a spoon) and your hands and shape the dough into similarly portioned and round cake balls. Make them as small or large as you'd like to snack on!
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6. Place the cake balls on a cookie sheet and place them in the freezer for 1-2 hours, until firm.
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For the coating:
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7. Break chocolate bark into individual squares. Melt the chocolate bark in a double boiler (see note * below). Start by melting half of the squares, as you may not need a whole package to coat your cake balls.
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* Double boiler instructions: Use two saucepans of varying sizes or a saucepan and a heatproof glass bowl (one that fits inside of the saucepan). The pot with larger circumference should be deep enough to accommodate the water with the smaller bowl/pot placed inside of it. Add water to the lower pot and add chocolate into the top pot or glass bowl. Rest the smaller pot (or glass bowl) into the larger one, resting the sides on the edge of the other pot. Remember to leave at least one inch of space between the water and the pot that's holding the chocolate. Heat the pot of water to a simmer and let the top pot filled with chocolate melt. Make sure to not let the chocolate come to a boil!
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If you cannot create a double boiler, you may carefully microwave the chocolate in 30 second intervals (stirring in between each additional 30 second interval). You don't want your chocolate to seize up!
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For the assembly:
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1. Cover your styrofoam base with a piece of parchment paper.
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2. Take the cake balls out of the freezer about 5-8 at a time, so they don't become soft while you are working.
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3. Dip a toothpick in the melted chocolate and then stick it into the center of a cake ball. Do this to each of the balls.
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4. Push 2-3 caramel bits into every cake ball at different locations to give caramel texture to the cake balls.
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5. One at a time, dip each cake ball in the melted chocolate until it covers the whole ball. Allow excess to drip back into the pan.
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6. Before the chocolate dries, sprinkle the toasted coconut and sea salt (sparingly) over the ball.
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7. Stick the toothpick holding the ball into the Styrofoam base to let it dry.
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8. Once the chocolate has hardened, remove the toothpicks and place the cake balls on a serving tray. Or, cake balls may be stored in an air tight container in the fridge for several days for easy snacking!
