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5 from 1 vote

Halloween Chocolate Cake Balls with White Chocolate Morsels and Walnut

This recipe was adapted with some changes from Paula Deen's Magazine
Servings: 13 pieces cake balls
Author: Shobee

Ingredients

  • 3 cups of Crumbled Chocolate cake from the Post
  • 2 oz 1/3 Less fat Philadelphia Cream cheese
  • 1 tablespoon unsalted butter melted
  • 2 tablespoons powdered sugar
  • 1/4 cup Ghirardellli Chocolate Classic White Chips
  • 1 bottle 1.9 oz Scary Sprinkles
  • 1/4 cups chopped walnuts optionla but highly recommended

Instructions

  • Crumble the cake thoroughly and put into a medium size bowl. Add in the rest of the ingredients and form into a ping pong size cake balls. Place cake balls onto a cookie sheet and freeze for 4 hours or overnight. When ready, pour the sprinkle in a plate and roll the cake balls. You just have to gently push the cake balls to the sprinkle for it to stick. Refrigerate before serving.

Notes

NEVER LEAVE THESE CAKE BALLS IN A ROOM TEMPERATURE AS THE SPRINKLES WILL MELT. ALWAYS REFRIGERATE. IT WILL LAST A WEEK IN THE FRIDGE.

Nutrition

Serving: 1ping pong size