I have a new addiction. Cake bites. I think I just may have to make them in every flavor. These are no ordinary from a cake mix and canned frosting cake bite. These are from scratch. And let me tell you, they are so flavorful and delicious. It is worth the little bit of extra work that it takes. I promise!
So school is out here and so I am left with 3 children who love love love to fight. I’m not sure how I am going to survive this summer. Any tips on how to stay sane through the summer? I would love to hear them!
Have a delicious week!
Just look at that delicious center. I think I will go have one more….or two…
Chocolate Cake Bites
makes about 30
1 cup + 1 Tablespoon all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cups granulated sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream
1/2 cup cold water
1/3 cup oil
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cocoa. Set aside. In a small bowl, mix the oil with the water. Set aside. Using a mixer, mix the egg and sugar. Add the vanilla and sour cream. Slowly alternate adding the dry ingredients and the oil/water to the batter until well incorporated. Spray a 9 inch round cake pan with non stick cooking spray and pour cake batter in to the pan. Bake at 350 degrees for 20-22 minutes or until cooked through. Cool completely. Make the frosting:
Vanilla Buttercream
3 1/2 cups confectioners’ sugar
6 tablespoons butter, at room temperature
3 ounces cream cheese, at room temperature
1/2 tablespoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon milk (you may need more)
Using a mixer, cream the butter and cream cheese until smooth. Add half the sugar, vanilla and almond extracts and milk. Mix until smooth. Add remaining sugar and any milk needed to get a good thick frosting consistency.
Now, to finish up the cake bites, put the cooled cake into your mixer. Add 2 cups frosting. Mix until completely incorporated. Roll out into 1 or so inch balls. Place on a cookie sheet lined with parchment paper. Put into the freezer for about 15-20 minutes. If you are going to do them much later, keep them in the fridge instead. Melt some chocolate of your choice. (I had vanilla almond bark on hand, so that is what I used, but feel free to use your favorite) Dip the balls into the chocolate and place back onto the parchment paper until chocolate is set. Keep these in the fridge if any last longer than 5 minutes.
Cream the peanut butter and butter. Add the vanilla extract. Mix in the confectioners’ sugar and than add the puffed rice cereal. Don’t over mix that too hard so it stays crispy. Stir in the marshmallow cream. It will have a marbled effect which is just what you want. Use a regular sized ice cream scoop and scoop the peanut butter mixture onto parchment paper lined cookie sheets. Shape into egg shapes. Or leave in a round ball. Totally your preference. Freeze for about 1 hour. Melt your chocolate and dip the eggs into the chocolate. Place on the parchment paper. Let the chocolate set. I put some melted white chocolate on top to make it extra pretty. Enjoy!
