Leslie Radice is a friend, as well as a former boss and co-worker, and I've been bugging her for years to let me share this recipe on my blog.
She finally agreed and emailed it to me this weekend - I'm posting it now, before she changes her mind. She called the recipe extremely easy, but "amazingly delicious."
1 box cake mix (any kind you want)
Ingredients on the cake mix box
1 jar frosting (any kind you want)
Almond bark/ chocolate coating (whichever flavor goes best with the cake mix you chose)
Bake cake as instructed on the cake box. Put baked cake into bowl or stand mixer. Scoop frosting into bowl or mixer and use hand mixer or stand mixer to mix cake and frosting thoroughly.
Put in refrigerator for at least two hours, covered. (Leslie said she usually covers the bowl with foil and leaves it overnight.)
Melt almond bark/chocolate coating. Roll cake mixture into balls (whatever size you would like - Leslie prefers meatball size balls).
Dip them into the melted chocolate/almond bark. Place them on wax paper to dry.
Some of Leslie's tips:
"If you want sprinkles on them, make sure you put them on before they dry," she said. "I use a fork to get the coated balls out of the chocolate and onto the wax paper. But you can use what works best for you. The colder they are, the faster the chocolate dries."
And here's a list of combinations she's tried:
- spice cake, cream cheese frosting and white almond bark.
- chocolate cake, chocolate icing and chocolate almond bark
- funfetti cake, funfetti icing and white chocolate almond bark
- lemon cake, lemon icing and white chocolate almond bark - great for summer get togethers.
- strawberry cake, strawberry icing and white chocolate almond bark - great for summer get togethers.
- carmel cake, carmel icing and white chocolate almond bark
- yellow cake, chocolate icing and chocolate almond bark