Cake Balls

On a message board I frequent, there has been a phenomenon of late. The Cake Balls. Every day for the past few, someone is bringing it up. There are questions after questions about this way or that way or can I do it like this or how do you do this part... and I will admit, I asked many a question myself about them. I was very intrigued. Well last night I did the first major part in making my own Cake Balls. I will say that unfinished as they are, they are SOOO GOOOOOD! Oh my word! So, I thought I'd share on here all that I know about the

Cake Balls...

Basic instructions are this:
Bake cake.
Cool.
Crumble cake, add frosting, mix well.
Make balls.
Freeze.
Dip.
Freeze again.

Allow me to break it down for you...

1. Bake a cake (any cake--as directed on box)
*easy enough

2. Let cake cool about 30 minutes
*torture while it smells so good and you want a piece

3. Take a fork and rake it through the cooled cake
*Jamie and I each had a fork and cake was a little bit flying... this was fun!

4. Mix a (small) can of frosting into your cake crumbles
*We transferred crumbles to a large bowl and added in frosting... at this point Jamie says "just so you know there is ZERO chance of me sticking my hands in there" He ended up mixing it well with a metal spoon

5. Scoop into "tablespoon size" (bite size) balls.
*Messy. Very Messy. I don't have a melon baller or a cookie scooper so I just used a normal table spoon and my hands to form the balls. Messy. Fun, but messy.

Supposed to end up with 50-60 balls. I had 46, so not bad.

6. Then cover and freeze. (let freeze at least 4 hours)
*done.

This is where I am currently, (we did that much last night)...
but the next steps are:

7. Roll in/dip in/dunk in melted chocolate and cool on wax paper and let harden and then refreeze.

8. Store in either fridge or freezer. Enjoy.

I'll have to let you know how the dipping part goes. I will say it's the part I'm most nervous about. But I will also say... undipped, they are very very good. Dangerously good. *wink wink*