Forget the lemonade- dip the dreggs it in Chocolate

There are always going to be times in life when the cake simply won’t come out of the pan. Yet some divine person decided not to let it ruin the fun of baking. They added the frosting to the mounds of cake, gave it a stir, and dipped the confection in chocolate after the whole mass had the time it needed to cool off. I was luck enough to actually plan to destroy this cake, but that is not always the case. Weeks ago, my favorite care bar recipe refused to turn out no matter how careful I was. Yet from my failure came a favorite of some of my younger friends- gooey butter balls of awesomeness. So the next time life is not following your well thought out plans remember, have a sense of humor, a bit of creativity, and push forward. In the end worse somes to worse even bugs can get dipped in chocolate.

Velvet cake balls with Dual Frosting- 75 dipped cake filled chocolates.
2 cake mixes-yellow or white will work fine here- don’t use chocolate
1 box chocolate flavored pudding – not sugar free
5 eggs
2 T White vinegar
1/4 c. HOT water combined with 1/4-1/2 cup cocoa powder- according to taste preference
3/4 c melted butter or canola oil
1 1/2 c low fat buttermilk- can sour 1 c milk with an additional Tbs. of vinegar and let stand 5 min.
2 Cup water room temp.
2 t vanilla extract
1 6 oz carton plain or vanilla yogurt

Combine all ingredients in big bowl and cook in 2 9x13 greased pans according to directions on box of cake mix. Cool for at least 30 min, prior to breaking up in huge bowl. Add in frostings (below), mix until well combined. Scoop with cookie scoop onto cookie sheets and freeze cake balls until hard. At least 1 hr. In the mean time melt chocolate or candy coating with a little shortening- don’t use butter for this. Use either microwave or double boiler. Remove cake balls last and dip into coating. Set aside and continue until all chocolate and cake balls have been used up. Once they are dry smile and savour. You may need to hide these from yourself, so make with caution.

Dual frosting:
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. Cool prior to frosting.
1 recipe of your favorite cream cheese icing, or store bought is fine.

With Love ,
Mrs Brownie