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Heat oven to 350F (325F.
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for dark or nonstick pan).
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Make and bake cake as directed on box for 13x9-inch pan.
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Cool 15 minutes.
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In large bowl, crumble warm cake; stir in frosting until well blended.
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Refrigerate 1 to 2 hours or until firm enough to shape.
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Drop mixture by teaspoonfuls onto cookie sheet.
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Shape into balls.
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(If mixture is too sticky, refrigerate until firm enough to shape.)
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Freeze 30 minutes.
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Line another cookie sheet with foil.
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In 1-quart microwavable bowl, microwave 12 ounces of candy coating uncovered on High 1 minute 30 seconds; stir.
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Continue microwaving and stirring in 15-second intervals until melted and smooth.
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Remove one-third of the balls from the freezer.
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Using 2 forks, dip and roll each ball in coating.
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Place on foil-covered cookie sheet.
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Decorate as desired.
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Refrigerate cake balls about 10 minutes or until coating is set.
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Melt remaining candy coating in 12-ounce batches; dip remaining balls.
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Serve at room temperature.
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Store in airtight container.
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Tips:
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To make Irish Cream Balls: Make and bake cake as directed on box.
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Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting.
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Dip in melted chocolate.
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Sprinkle with white nonpareils.
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Serve in martini glass with Irish cream on the bottom.
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To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa.
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Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting.
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Dip into melted chocolate.
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Sprinkle with crushed peppermint candies.
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This recipe was shared by Betty Crocker.
