Lisa Fischer from one of our local radio stations, B98.5, is a woman after my own heart…..she loves food just as much as I do! They do a Crock Pot Wednesday and give tons of great recipes each week with that, they have Holley Johnson from MyRecipes.com on the air once a week to talk food, and every once in a while they will bring up something in a conversation that sparks interest in recipes.
Last week, Jeff (Lisa’s co-host) needed ideas of a sweet/salty treat to serve in his community group meeting. They had people calling in to the radio station, posting messages on Facebook, and Tweeting about it. After all was said and done, they chose Lemon Cake Balls (a big thanks to Jeff’s wife, Tiffany, for the recipe!). I have heard of Oreo Balls, Red Velvet Cake Balls, even Nutter Butter Balls, but never Lemon Cake Balls….which turns out, you can pretty much make any flavor “cake ball” your little heart desires! You pick a cake mix, you can turn it in to cake balls!!
So, this is where today’s What’s Cookin’ Wednesday recipe comes from. Thanks to Jeff & Lisa for starting the conversation that led to this awesome recipe! I LOVE lemon cake and love lemon cake balls just the same, if maybe not a little bit more! They are absolutely scrumptious!
Lemon Cake Balls
Printable Version: Lemon Cake Balls
1 box Lemon cake mix
1 can of white frosting OR 1 (8 oz.) package of cream cheese, softened (my preference is cream cheese)
1 package White chocolate or almond bark
Bake cake according to package directions. Let cake cool 30 minutes, then crumble cake in a large bowl. Mix cake and frosting/cream cheese in the bowl, then form cake into golf size “balls” ( I place mine really close together on a cookie sheet lined with foil to refrigerate). Refrigerate for 30 minutes.
While cake balls are in the refrigerator, melt white chocolate/almond bark according to package. Dip the cake ball in the chocolate on at a time. Refrigerate for another 30 minutes or until chocolate is hardened.
Cake balls will keep for a good while in the refrigerator when kept in an air-tight container.
What’s cookin’ in your kitchen?