1 precooked 9x13 cake
1-1 1/2 cans premade frosting
2-3 bags chocolate chips
2 T crisco
Crumble the cake up. Melt the frosting and pour in. Some cakes only need 1 can of frosting, some need a little extra.The mixture needs to be moist. Put in fridge to chill. When chilled, roll into balls and chill again. Meanwhile melt the chocolate chips and crisco in a double boiler and keep over the hot water to keep melted. The crisco helps the chocolate to stay on the ball when bitten into.Has to be crisco, not butter or any other substitute. Roll chilled balls in melted chocolate, put on parchment paper or wax paper and freeze. Bring out to thaw before serving, they are best half frozen or cold, but are also quite edible at room temperature.
So many variations for this one. I made a scratch texas chocolate cake, mixed with fudge frosting, and used 2 bags semisweet chocolate with one bag mint chips for dipping. A friend did something similar with oreos. 1 package oreos crumbled, one package cream cheese and covered with white chocolate.
Bon appetite!!!
Jeanne Call
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