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Thursday, December 15, 2011

Almond-Caramel Cake Bombs!

Hello, all! As the holidays are quickly approaching, I am working on some delicious holiday-inspired treats to share with you! But first, I have to tell you about these delicious cake bombs I made a little bit ago. They're compact desserts for a party, so they would definitely work for any Christmahannukwanzakuh or New Year parties you may have coming up.

I love, love, love the combination of almond cake and caramel icing, so I started with a box of white cake mix and almond extract. I baked it in a 9 x 13 pan and let it cool completely before breaking it up into tiny crumbs.
Then I added 1 whole 16oz can of Duncan Hines Caramel frosting.
Then I got in there with my hands and mixed it all up until it had a doughy consistency. I rolled out balls that measured about 3 tablespoons each (I didn't measure them out). This method produced 33 bombs. After all of the rolled balls were placed on cookie sheets, I chilled them in the refrigerator for an hour. I melted 16 oz of semi-sweet baking chocolate and coated the cake bombs using two forks.

Back on the baking sheets they go and back into the fridge to chill for at least twenty minutes.
A drizzle of a little white chocolate (optional!) and voila!
They were a hit at the party! However, the next time I make them, I'll use a small ice cream scoop to make smaller and more consistent cake bombs.

And why are they called Cake Bombs? Because it's something different from balls, pops, truffles, and bon-bons... And they're the bomb! Right? Right???

Don't hate...

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