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)
- Preheat oven to 350 degrees F.
- Mix dry ingredients (flour, cocoa powder, baking soda, salt) in large bowl.
- Beat wet ingredients (brown sugar, butter, eggs, vanilla, sour cream, milk or water) in separate bowl.
- Fold wet ingredients with dry ingredients, now is the time to add chocolate chips if you chose to use them.
- 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.