Red Velvet Cake Balls, from Bakerella, were the inspiration and basis for this recipe. I've been wanting to try this recipe ever since I discovered her blog. All I had to do was figure out how to add some Easter candy to the recipe so I could use this as my entry for the Master Baker baking challenge. I think what I came up with is pretty yummy! My additions to Bakerella's cake ball recipe are in italics.
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
1 package Mini Robin Eggs
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into 1-2 inch balls, enclosing 1 Mini Robin Egg into each ball. This can be pretty messy to do, but I say the messier, the funner!
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) Store in refrigerater - this is optional but I think they're much better cold.
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.