Pumpkin Almond Chocolate Covered Cake Balls (or “How a Cheap Box Cake Became Something Totally Amazing”).

cake balls closeSo, the weekend after Halloween, I was browsing the cheap residual tricks and treats left on the shelves of the store, seeing if there was anything worth spending 92 cents on, when I came across a super discounted pumpkin box cake Yes, folks, a box cake. And guess what? That’s right, I bought it. It was the right price, and truth be told, box cakes do make pretty good cakes. Do I feel like I’m cheating when I make them? A little. But I told myself that this would be completely acceptable in this case, as long as I found something creative to do with it. And, by jove, I think I did.

I decided to bake the cake into two 8″ rounds. I froze one, and crumbled up the other one in a large mixing bowl. Remember that almond butter buttercream I made for the almond cupcakes? I still had about half of that left, so I threw that into the bowl, and rolled the mix into cake balls.

pumpkin + almond = TLF

pumpkin + almond = TLF

Next, I put them in the fridge for a bit, so they solidified a little and became “dippable.” (that might not be a word). Next, I dipped them in melted white chocolate.

the base coat.

the base coat.

I let them sit until the chocolate hardened. Then, I melted some dark chocolate, and drizzled it on top.

the finishing touch.

the finishing touch.

I let the dark chocolate harden as well, then put them back into the fridge for a bit more, to be 100% sure they were good to go. I then removed them, packed them up, and brought them to a party. They truly made the perfect party dessert – easy to transport and easy to eat without a mess! From box cake to beyond!

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