1 box strawberry cake mix
1¼ C champagne (or substitute wateror skim milk)
⅓ C vegetable oil
1 16-oz container white cake frosting
24 oz white chocolate melting wafersor chocolate chips
2 Tbsp vegetable oil
½ tsp Wilton gold pearl dust
½ tsp lemon extract
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray. Set aside.
In a large bowl or stand mixer fitted with a whisk attachment, beat cake mix, champagne, oil and egg at medium speed until smooth. Pour batter into prepared pan.
Bake according to package directions or about 30 to 35 minutes until toothpick comes out clean. Remove from oven, allow the cake to cool and then slice into squares.
Crumble the squares of cake into a large bowl or stand mixer bowl with your hands. Add the frosting to the cake crumbles and mix with a whisk attachment on a stand mixer or hand mixer until evenly combined. Cover and place the bowl in the refrigerator for at least 2 hours or overnight.
Line a baking tray with wax paper. Form small round balls by rolling about a tablespoon of mixture between your palms. Place the balls on the prepared wax paper-lined baking sheet. Refrigerate for 1 to 2 hours.
Melt the white chocolate in a microwave-safe bowl in the microwave on 30-second intervals, stirring between each, until smooth. Stir in the vegetable oil.
Remove the balls from the refrigerator. Drop balls, one at a time, into the melted chocolate. Use a fork to scoop them out, wiping any excess chocolate on the rim of the bowl before transferring back to the lined baking sheet. Let them harden completely.
Mix the pearl dust and lemon extract in a tiny prep bowl and paint the balls to your liking. You can also add sprinkles, but make sure to do so before the chocolate coating hardens so they’ll stick. Makes 50 to 60 cake balls.
Recipe and photo courtesy of sugarandsoul.com.