party desserts | EASYBAKED

Mini Heath Bar Crunch Cakes

Posted on July 19, 2012 by Ruthanne

These mini Chocolate cakes are filled with a creamy Heath Bar filling and covered in a chocolate glaze.

A few weeks ago I posted a Boston Cream Pie recipe using this fun little Mini Cake Pan. Again, this recipe would work just fine as a regular cake with the cream as a filling between the layers and the glaze poured over the top– but I chose cute over practical and used these pans. This is the second dessert I’ve done in them and they just turn out beautifully! Here’s the recipe- it is an easy one!!!

Ingredients:

One chocolate cake mix (with oil, water and eggs to make according to box)
2 c. Cool Whip Topping
2 1/2 c. crushed Heath Bars
2 c. semi sweet chocolate chips
1 c. unsalted butter
1 T. corn syrup

Directions:

Make glaze 1st: Melt together chocolate chips, butter and corn syrup. Place in fridge for at least one hour
Preheat oven to 350 degrees
Make cake mix according to box
Spoon about 1/2 c. of batter into each Mini Cake Pan
Place on cookie sheet and bake at 350 degrees for 18-20 minutes
Tip baked cakes on to a cake rack and cool completely.
Repeat this process (one cake mix will make 4-5 complete cakes)
To make filling, combine Heath bars with Cool Whip topping.
Spoon filling in the cavity in each cake.

Tip one cake layer on to a second (keeping the fillings in the middle)
Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
Sprinkle tops of each cake with remaining crushed Heath bars.
Chill until glaze is hard.

My thoughts: I’m a huge fan of heath bars and chocolate together, so this was a dream dessert in my book! I really like how the white filling is a “surprise” when you cut into the cake. These are VERY easy to make and put together- my only dilemma was the glaze. I tried it with the Boston cream Pie recipe and struggled with it then, but it was SO YUMMY that I used it again here. I didn’t get the smooth finish I was hoping for…sigh. If any of you have a good smooth glaze that you use– please share!!!! Enjoy!!! -r

NOTE: This recipe will be automatically posted for me as I will be out of the country for a few weeks. I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time! I will catch up with all of you when I return! -r

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Posted in Cakes and tagged baking, cake, chocolate, chocolate cake, chocolate glaze, chocolate heath bar cake, cool whip, dessert, heath bar filling, heath bars, mini cake pans, party cakes, party desserts, unique dessert, wilton cake pans. Bookmark the permalink.

Red Velvet Cake Balls- filled with Cream Cheese Frosting!

Posted on February 13, 2012 by Ruthanne

Surprise!!! These red velvet cake balls are filled with cream cheese frosting! A fun treat for birthdays, holidays, showers….it is all in the decorating!

INGREDIENTS:

One red velvet cake mix (with oil, water and eggs to make according to box)
One tub of ready-made cheesecake frosting.
2 (12 oz.) bags of Wilton White Candy Melts
Sprinkles or dark chocolate candy melts to use for decorating.

DIRECTIONS:

Bake cake mix according to package and cool
While cake is baking/cooling- spoon 1/2 of the tub of frosting into a ziptop bag. Clip a corner and pipe dime-size dollops of frosting onto a cookie sheet covered in parchment paper (pipe about 35-40) Place in freezer.

Cut cooled cake into pieces and chop into fine crumbs using a food processor or food chopper.
Mix cake crumbs with remaining frosting until it can be formed into balls that hold together (you may not need all the frosting).
Roll about one tablespoon of cake into a ball, press it flat and put a frozen frosting bit in the center. Wrap cake dough around frosting and smooth into a ball. (try to keep the frosting bits frozen- I did only 5 at a time and kept the rest in the freezer. The frosting will not freeze hard- it will be more like taffy when you peel it from the parchment paper).

Refrigerate cake balls for a few hours.
Melt Candy Melts in microwave in 30 second increments until smooth.
Dip cold cake balls into white chocolate candy melts (this is the hardest part for me….I made a huge mess trying different techniques and finally settled on a fork, tapping it against the edge of the bowl until excess has drained away. Some people use toothpicks or spoons or special dipping tools….I think this part is just a mess for me no matter how I do it!)
Place dipped cake balls on parchment paper to harden. If you are decorating with sprinkles, do this before the chocolate hardens. Otherwise, just drizzle with some dark chocolate for a more elegant look:

My thoughts: These are SO good. The frosting in the middle is a fun surprise and it adds a yummy creaminess to the cake balls. Hassle? Yes. I am convinced that cake balls and cake pops are not my gifting– so many people make them look effortless and that is NOT the case for me! I love the taste though….so once in awhile….ENJOY!!!