Cake Ball Eggs
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 351
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 60
- Dietary Fiber
- 2
- Sugar
- 43
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 312
- Total: 2 hr
- Active: 45 min
Ingredients
Cooking spray
1 15- to 16-ounce box yellow cake mix (plus required ingredients)
1 cup cream cheese frosting
1 10-ounce bag bright white candy melts
Directions
- Coat a 9-by-13-inch baking dish with cooking spray. Prepare the cake mix as directed and spread in the pan. Bake and let cool as the label directs.
- Crumble the cake in a large bowl. Add the frosting and mix with your hands until fully combined.
- Using damp hands, form the mixture into 12 compact egg shapes. (They should be slightly smaller than an actual egg.) Refrigerate until firm, about 1 hour.
- Melt the candy melts in the microwave as the label directs. Dip the top of a lollipop stick or skewer in the melted candy, then insert into the wide end of a cake ball. Repeat with the remaining cake balls and melted candy.
- Dip each cake ball in the remaining melted candy, turning to coat; let the excess candy drip off. If the coating isn’t smooth enough, double-dip. Place the cake balls upright in a glass until the candy sets. Remelt the candy as needed.
- Once the coating is set, use a fork to carefully slide the cake balls off the lollipop sticks. Arrange in an unused egg carton.