Cake Balls

One of Hayley's favorites! I made over 550 of them for her wedding and they were a big hit.  It was great fun but I recommend making one or two batches at a time instead!  Here's a picture of the lemon cake and white chocolate.

1. One baked cake from a cake mix, bake as directed in a 13x9 pan, cool.
2. Break up cooled cake in a large mixing bowl and add add 3/4 can of prepared cream cheese frosting. ( You can use any kind of frosting. I prefer cream cheese as it's not so sweet.)
3. Scoop mixture with a scoop and roll.  Put in freezer for at least 15 minutes.
4. While the balls are in the freezer, melt chocolate using a double boiler.  I like the brand that CakeStuff in Wichita sells the best because they have bright white chocolate, dark chocolate and milk chocolate varieties but Wilton works fine, too.  You can add a small amount of paraffin to make the chocolate a little thinner, shinier and easier to work with but it's not necessary.
5. Using a wooden skewer, dip balls in chocolate and remove with a plastic fork (I break off the two middle tines) and place on waxed paper to cool.  I placed some extra chocolate in a sandwich bag, cut a small hole in the corner and drizzled them to decorate.
6. These store nicely in the refrigerator for up to two weeks.