Wednesday, October 26, 2011

Go Pirates! Vanilla White Chocolate Cakeballs

So its fall and well part of my fall is ECU football and I have really been missing out this year.  Lucky for me they had an away game that was practically in my backyard.  Well, by my backyard I mean 30-45 minutes away in Annapolis against Navy.  Hey that is totally still close!  Anywho for this game I made purple and cold "funfetti" cake balls with white chocolate and used purple and gold frosting to decorate.  I must admit they were not the best cake balls I have made.  Why does white chocolate have to burn so easily?  Basically the problem was that I was so worried about burning the white chocolate, that I ended up with too thick of a white chocolate coating on the cake balls.  The inside is delicious though, promise! 

Oh and we won!  Our quarterback even set records, which totally made up for us freezing our butts off during tailgating and the game.  Then again, what better way is there to spend a fall Saturday than chowing down on homemade pop tarts(Thomas they were awesome!), playing cornhole and drinking beer with friends?   

And then there was the football game.  GO PIRATES!  So, I made the cake balls of course...but, well I made pasta salad too, but this is a blog about baking not cooking pasta salad.

Cake crumbles....purple and gold sprinkles on the inside were totally necessary!

Coated in white chocolate.

All decorated with frosting.

Cake Balls: *make approximately 20-24 cake balls
Yellow Sheet Cake: (adapted from Cooking Light)
1/2 cup (1 stick) unsalted butter, melted
1 (8-ounce) carton low fat or non-fat sour cream
1 1/2 cups sugar
2 teaspoons vanilla extract
1/2 cup egg beaters or 2 eggs at room temperature
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup soy milk

4 tablespoons sprinkles (I used purple and gold obviously)
1 1/2 cups vanilla frosting (I used Duncan Hines vanilla frosting)

1 package baking white chocolate
1/2 cup frosting, divided in half (half dyed purple, half dyed yellow)

1.  Preheat oven to 350 degrees F.  Spray a 13 x 9 inch cake pan with non-stick cooking spray.

2.  In a large mixing bowl, whisk together melted butter, sour cream, sugar and vanilla extract until well combined.  Whisk in egg beaters until combined and set aside.

3.  In a medium sized mixing bowl, whisk together flour, baking powder and salt.

4.  Starting and ending with the dry ingredients, alternate between adding the dry ingredients and the soy milk to the wet ingredients, mix just until combined. 

5.  Pour cake batter in to prepared cake pan and bake for 25-30 minutes or until toothpick comes out clean.  Let cool.

6.  Cut cake in half.  Keep half to eat as a cake.  Crumble other half into a large mixing bowl and mix in sprinkles and 1 1/2 cups frosting.

7.  Role cake in to 1 inch or 1 1/2 inch balls.  Place on a baking sheet and place in to the refrigerator until cold and firm.

8.  Once cake balls are set, slowly melt white chocolate in a double boiler over low heat.  (I use a metal mixing bowl over a sauce pan with about 1 inch of water.)

9.  Using either a fork or a skewer, dip hardened balls into chocolate until completely covered.  Place back on cookie sheet.  Repeat this process until all cake balls are covered in chocolate.  When white chocolate is set, decorate with frosting if desired.  Enjoy!

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