APRON AND PANS - CAKE BALLS
Ingredients
18 ounces lemon cake mix, any brand
3 eggs (or as called for by your cake mix)
1⁄3 cup oil (or as called for by your cake mix)
1 1⁄3 cups water (or as called for by your cake mix)
1 (15 ounce) container ready made lemon frosting, any brand
1 (20 ounce) package almond bark (vanilla confectioner's coating)
Preparation
Bake cake according to directions on package.
Let cool completely.
Crumble cake mix in large bowl and mix in container of icing.
Mix well (Might be easiest to use hands).
Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
In saucepan over low heat or double boiler, melt almond bark.
Roll cake mixture into 2 inch balls.
Dip balls in melted almond bark and set on waxed paper to dry.
18 ounces lemon cake mix, any brand
3 eggs (or as called for by your cake mix)
1⁄3 cup oil (or as called for by your cake mix)
1 1⁄3 cups water (or as called for by your cake mix)
1 (15 ounce) container ready made lemon frosting, any brand
1 (20 ounce) package almond bark (vanilla confectioner's coating)
Preparation
Bake cake according to directions on package.
Let cool completely.
Crumble cake mix in large bowl and mix in container of icing.
Mix well (Might be easiest to use hands).
Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
In saucepan over low heat or double boiler, melt almond bark.
Roll cake mixture into 2 inch balls.
Dip balls in melted almond bark and set on waxed paper to dry.
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