I made these for Christmas as gifts and they were a huge hit! I did white cake and frosting covered in semi-sweet chocolate, strawberry cake and frosting covered in white chocolate and dark chocolate cake and milk chocolate frosting covered in melted butterscotch chips. I followed the advice of others and cooled the cake 30 min. before crumbling, chilled the cake frosting mixture before rolling into balls and froze them before rolling in melted chips. I stored mine in the freezer, they held up beautifully. Everyone asked for the recipe. They are quite a bit of work but definitely worth it. Someone said they tasted like petit-fours which are even more work! I plan to make these again, the flavor combos are endless!

These were a HIT! I read the reviews carefully. I made the cake (a white cake mix) as directed, and let the cake cool. I broke it up and mixed in chocolate frosting and refrigerated it overnight. Actually, I was so busy that I let it sit in the fridge until late afternoon the next day! I rolled them in balls, put them in the freezer for an hour or so, and then dipped them in either melted chocolate or white chocolate. I bought those Baker's tubs that you melt in the microwave, and used toothpicks to dip them in and out. I drizzled leftover melted chocolate (both colors) over them, and put them back in the freezer. Once the set, I put them in foil mini cupcake liners. Everyone loved them and wanted the recipe!

First, Allison, thank you for the recipe - it's innovative & makes a great presentation. As a 4-star professional caterer, I'd like to remind other reviewers to be kinder when reviewing a recipe. The submitter is generous of heart to share with you, and they've obviously tried the recipe as it's printed, and it worked for them. Try to remember this. Now, In my catering kitchen, we first test a recipe as is. Allison's concept is wonderful. (1) It took us 1.5 hours beginning to end to produce a beautiful, delicious product. (2) I softened the icing in the microwave and GENTLY FOLDED 1/2 of the container into the WARM coarsely crumbled cake, for an excellent texture. I put the other half of the icing in the fridge for other uses. For those who used an electric mixer, you broke down the texture to mush. If you fold this properly as Allison intended, you will see small bits of cake. These bits will eventually absorb moisture as the finished product sits. (3) We melted & tried a small amount of bark, but decided we preferred the taste of a dense ganache. The choice of outer coating is a matter of personal taste, but Allison's choice is not to be belittled. She likes it. That's what counts. (4) I agree a pampered chef style egg separator is essential to the success. It worked perfectly to dip each ball and shake to remove excess. We dipped the separator now and then in warm water to eliminate buildup. These were delicious! Thanks, Allison!

Delicious!! I took others advice and let the cake cool before mixing with frosting. I just used a spoon (not a melon baller) to dish out my cake for forming into balls. I used a big thin three tined meat fork to dip the balls in the chocolate and a small straight metal spatula to put them on wax paper. I tried lemon cake w/lemon icing (white chocolate coating), red velvet cake with cream cheese icing (dark chocolate coating), fudge cake with chocolate icing (mint choco coating) and fudge cake with chocolate icing (dark choco coating). Nuts and red/green sprinkles help denote what kind of flavor each truffle is and gives a nice crunch when biting into. My husband thought these were best when served refrigerated. I froze the ones we didn't give away so we could munch on them all year long.

I was concerned about making these after reading some of the negative reviews, but I'm really glad I did. I made them for Christmas to have more variety and I used all chocolate ingredients. They were gone before Christmas. I did not find them difficult to make at all. I baked the cake and scooped it into a bowl while it was still warm. I stirred it with a spoon to crumble it and then added the icing while it was still warm. I didn't use all the icing, maybe a little over half the can. I put it in the refridgerator for a few hours and then rolled them and dipped them. They were disappearing from the plate as fast as I was putting them on it. I will definitely make these again and experiment with other flavor combinations.

These are fabulous!! I've done chocolate fudge cake with cream cheese frosting, coated with semi sweet chips, their like fudge truffles!!! I've also done white cake w/ coconut pecan frosing, and white choc coating. Yellow cake mix w/ choc and vanilla frosing mixed together dipped in chocolate. YUM, YUM!

These are great. They are time consuming, but worth it if you have the time. I found that refridgrating the cake mixture for a couple hours really made it a lot easier to work with.

I used a lot less icing after reading other reviews. I didn't have any problems and the cake balls turned out beautiful... I didn't freeze or refrigerate either. If you aren't a fan of gooey goodies, I wouldn't try this one:)

I cannot understate how disappointed I was with this recipe. I followed the directions exactly, but the cake/frosting mixture was far too sticky to deal with. I refrigerated it overnight and even tried freezing it, but nothing helped. Worse than that was the texture. It felt like mushy cake in my mouth. Perfectly awful!

Ok, this is my first review and I have to say they were delicious. I made strawberry cake with vanilla frosting coated in Baker's semi-sweet chocolate, sprinkled with some non-perils. I took a lot of the other reviewers advice and only used about a 1/2 can of the frosting. They definately did not take me 7 hours. My cake was NOT completely cooled when I crumbled, it was still a little warm and I put the balls in the fridge for about an hour. It did take more than 1 box of the Baker's chocolate so I had to raid the pantry for a 1/2 bag of chips mixed with a tiny bit of shortening. I used two forks for my chocolate dipping and had no problems. My first taste I thought they were just okay and was thinking maybe to much work to ever make again...and then I had the second taste, and third and now I am hiding the rest in the back of the fridge from my family.

I loved these!!! I made 2 batches. One with vanilla cake mix mixed with only diet orange pop, so that the cake tastes like a healthier creamsicle. I dipped these into milk chocolate. I then made a batch of brownies, scooped around the edges to the soft brownie, and mixed it with cream cheese frosting and dipped into white chocolate. I couldn't keep my family from eating these!!!

I planned on giving these away for Christmas treats, but they were too much work and tasted awful! They were so mushy. Sorry. I really wanted to like it.

Even though i love sugar, this is way way too sweet. Also, it's so hard to make it look pretty and neat.

Oh how addicting! I should have never even opened this recipe! A hit all around. I used devil's food cake with caramel frosting. Love them!

I was VERY apprehensive about trying this recipe because I saw so many mixed reviews on it, but I finally gave in and I am so glad!!! I used a red velvet cake mix and dipped them in Merckens milk chocolate wafers that I melted. I went to a couple stores and couldn't find the chocolate bark, and just gave up. Merckens is excellent to use! Here is what you need to do to be successful, and I got these tips from all the other reviewers. You need to take 2 days to make these, they are NOT hard, just time consuming. First, make the cake, then cut off the hard edges that won't crumble and blend. Then mix with 3/4 of a can of frosting. The whole can would be too mushy. Then cover the dough and refrigerate for a few hours. I then used a PC small cookie scoop and make balls with them. I then stuck toothpicks in them and put them in the freezer overnight. I dipped them into the melted chocolate the next morning, pulling the toothpick out and just covering the holes. I worked quickly and did two batches of chocolate so the chocolate would stay melted and not get thick. I also didn't want the balls to start melting and the cake to start crumbling into the chocolate. I am not good enough to decorate as well as some cooks did on here, so I just put some chocolate in a plastic bag, snipped the corner, and put more chocolate lines on the finished balls. They really are not sweet and tasted amazing! My neighbors, coworkers, husband, and 3 children all LOVED them!! Thanks for t

I was excited about making this recipe because it seemed very hands on. Also because I was spending the day in the kitchen anyway! It was a lot of work, but they came out looking fabulous. I used way more melted chocolate than it called for, and for the top of the ball I dripped white chocolate. They were good, but not excellent. They tasted like donuts! Next time I'll try a different cake flavor.