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Place on waxed paper to set. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double-dipped in white and dark chocolates. White chocolate confectioners’ coating is also called Almond Bark in some stores.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double-dipped in white and dark chocolates.
Let cool completely. Crumble cake mix in large bowl and mix in container of icing. Mix well (I find it is easiest to use hands). Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball. In saucepan over low heat or double boiler, melt almond bark. Roll cake mixture into 2 inch balls.
If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double-dipped in white and dark chocolates. White chocolate confectioners’ coating is also called Almond Bark in some stores.
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