Wednesday, June 20, 2012

Strawberry Lemonade Cakeballs

For my fifth batch of cakeballs this month (the first four were chocolate) I'm making them strawberry-lemonade flavored. I have the modified box cake recipe below.
  • 1 box of Betty Crocker Brand Super Moist Cake Mix
  • 1/3 cup of oil
  • 1 cup of water
  • 6 TBS lemon juice
  • 1 TBS baking powder
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat liquids (oil, water, lemon juice)
  3. Mix in the baking powder and cake mix.
  4. Follow boxed instructions, probably a 13"*9" pan for 30-35 minutes.
  5. Start the lemon frosting as the cake bakes.
  6. Combine the cake and frosting.
  7. Roll into balls before putting cakeballs in freezer for 20 minutes.
  8. Dip cakeballs in white chocolate.
  9. Freeze for 20 minutes.

Tuesday, June 12, 2012


Yesterday I intended to make chocolate cakeballs for my class, but mistakenly mixed two batches of cream cheese with one cake. I put the other cake in the oven, and while washing some dishes hit my elbow one the oven door. The ENTIRE oven door fell apart. I took the half-baked cake out of the oven and wrapped the cakeball dough before refrigerating it, I suppose it will be some time before I make another post :(

Monday, June 11, 2012

Thick Dark Chocolate Cake

It's almost Summer! Yet another reason to make cakeballs has arisen, and I can't let my peers down. I decided to come up with a thick, dark chocolate batter special for cakeballs, so the inside can be even more rich than when I usually mix it with cream cheese frosting. I mostly based this recipe on Sandy's Chocolate Cake, but made tweaks to areas where I found needed to change. After tasting some, I was regretful for not using it on Eric's Oreo Cake.
  • 3 cups of brown sugar
  • 8 oz. softened butter
  • 4 eggs
  • 1 teaspoon of vanilla
  • 2 2/3 cup of flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon of baking soda
  • 1/2 tsp salt
  • 1/2 cup of mayonnaise, sour cream, or Greek yogurt
  • 1 1/3 cup of hot milk or water (milk for less chocolaty cake)
  • 1/4 cup of chocolate chips (optional)
  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients (flour, cocoa powder, baking soda, salt) in large bowl.
  3. Beat wet ingredients (brown sugar, butter, eggs, vanilla, sour cream, milk or water) in separate bowl.
  4. Fold wet ingredients with dry ingredients, now is the time to add chocolate chips if you chose to use them.
  5. Bake for 35-40 minutes.

Mix cake with cream cheese frosting, and roll them into balls. Put them in the freezer for 20 minutes and dip in melted chocolate. Freeze for 5-10 minutes and serve.