Red Velvet Cake Balls
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes + 1 hour in the freezer
Servings: Makes about 3 dozen
Ingredients
- 1 (16.5-ounce) box red velvet cake mix, baked according to package directions, cooled, and crumbled
- ½ (8-ounce) package cream cheese, softened
- ¼ cup Butter, softened
- 1 cup Confectioners' sugar
- 1 cup finely chopped pecans
- ½ cup miniature milk chocolate morsels
- red sprinkles
Directions
Line a large baking sheet with parchment paper.
In a large bowl, beat crumbled cake, cream cheese, and butter with a mixer at medium speed until combined. Gradually add confectioners’ sugar, beating until smooth. Beat in pecans and chocolate morsels. Shape cake mixture into 1½-inch balls, and place on prepared pan.
Cover and freeze for 1 hour. Roll balls in sprinkles, and refrigerate in an airtight container for up to 3 days.