Strawberry Cake Balls, Coated With A Bitterschweet Dark Chocolate

Photo: Melissa

Ingredients

1 box Duncan Hines Strawberry Cake Mix

cups Evaporated Milk

cup Strawberry Jam

3 Eggs

8 bittersweet, Dark Chocolate Baking Squares

Creamy Cream Cheese Icing:

2 packages (8 ounce) cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Preparation

Begin by preheating your oven to 350. Then, in a large bowl, mix together the strawberry cake mix, evaporated milk, strawberry jam and eggs. Mix well and pour into a prepared 9x13 inch baking dish. Bake according to the cake box instructions. Cool completely on a wire rack.

Take the cooled cake, and crumble it in a large bowl. Next, add the icing to the crumbled cake and mix well.Use a small ice cream scoop or your hands to form the mixture into little balls. Place the cake balls on cookie sheets covered in wax paper and pop them in the freezer for ten minutes.

While the cake balls are chill'n out, go ahead and melt the chocolate in the microwave, stirring it every twenty seconds. When you are ready, stick each cake ball with a toothpick and dip them in the chocolate, copiously covering them. Place them back on the wax covered cookie sheets and allow the chocolate to harden before you attempt to devour them.

For the Frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.