Gluten Free Chocolate Cake Balls

This is one of my favorite gluten-free desserts.  It scores big in a number of categories.  First, it is so good, nobody even knows it is gluten free.  Second, my kids love them.  Three, their size is automatically portion controlled and finally, did I mention chocolate covered chocolate.  AND, {Proud Mom Moment} the kids always request these for their birthday treat to share with their classroom.



Drizzled with White Chocolate and Sprinkles

Active Time: 1 hour 35 minutes
Total Time: 3 hours
Yield:  about 65 chocolate balls

Ingredients:

1 box Betty Crocker Gluten Free Devil's Food Cake Mix
  3 eggs
  1 stick butter, softened
  1 cup water
1 can Betty Crocker Cream Cheese Frosting
2 1/2 bags semi sweet chocolate chips


Directions

1.     Bake cake as directed. Cool.

2.     Crumble cake with a fork and mix in container of frosting.

3.     Scoop 1 tablespoon balls and roll smooth. Freeze for at least 1 hour.

4.     Melt chocolate chips.  Using a microwave safe bowl, cook in 30 second increments, stirring thoroughly after each time until smooth.  Do not overcook!

5.     Taking about 10 balls out of the freezer at a time dip in the chocolate, scoop out with a fork and tap off excess chocolate using the side of the bowl. Using a toothpick, scrap chocolate ball off fork onto parchment or into mini cupcake wrapper.  Use a spoon dipped in the chocolate to smooth if needed.

Tips:
~If you plan to decorate with sprinkles, be sure to add them before the chocolate hardens. Be quick. Your window is small.



Gluten Free Chocolate Cake Balls