Carrot Cake cakeballs

My friend Megan brought cakeballs on one visit from Texas - there is a bakery that makes them using the cake they would normal throw away. She was talking to some friends about them and one of them knew how to make them so we have been playing with the recipe to make them the right consistancy (which is different for each person)

Ingredients:
Any flavor cake mix or cake recipe
Can of frosting or a batch of homemade
Candy Melts, Almond Bark, or chocolate

Directions:
Make the cake.

When the cake cools off enough to touch it (not cold because it has to melt the frosting)break it into pieces in a lare bowl then add the frosting start with half of can then go from there (this is where your taste and consisity comes into play).

I mixed it with my hands so it is more cakie but I have also mixed with a spoon so it was more like a truffle.

Make balls - it will make abut 24 depending on how big you want the balls (the carrot cake made 30+ but I think it was all the added stuff)

Freeze them - a few hours or over night (this is so they do not fall about when you dip them in the coating)

Melt which ever coating you choose to work with - I like candy melts because they are really easy to work with and taste great.

Dip each ball in the coating - (I found that a 2 prog fork works great to get them out of the dip)

Tap on side of bowl to get eztra coating off.

Let dry.

Try to eat only one!

---

Ultimate Carrot Cake (back of box)

1 package Betty Crocker® SuperMoist® carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 tub Betty Crocker® Rich & Creamy cream cheese ready-to-spread frosting
white candy melts

With this one I ued the whole can of frosting because of all the extra stuff in it.