Rainbow Chip Cake Balls Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ rainbow chip cake mix 

Water, vegetable oil and eggs called for on cake mix box

3/4

                        cup Betty Crocker™ Rich & Creamy rainbow chip frosting

20

oz vanilla-flavored candy coating (almond bark)

2

tablespoons shortening

1/2

cup multicolored candy sprinkles

Preparation

Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.

In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.

Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.

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