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Tag Archives: party desserts

Mini Heath Bar Crunch Cakes

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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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Red Velvet Cake Balls- filled with Cream Cheese Frosting!

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!!!

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