Gingerbread Cake Bites

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Salt
  • 1 box Vanilla cake mix
  • 1 12 oz tub Vanilla frosting
  • 1 12 oz package White chocolate chips

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Other

  • Sprinkles to decorate

Found on sugar-n-spicegals.com

Description

Ingredients

• 1 box vanilla cake mix
• 2 eggs
• ½ cup vegetable oil
• 2 tsp cinnamon
• ½ cup molasses
• 1 tsp. ginger
• ¼ tsp cloves
• ½ tsp salt
• 12 oz tub of vanilla frosting
• 12 oz package white chocolate chips
• 2 tsp vegetable oil
• Sprinkles to decorate

Directions

• Preheat the oven to 350 F
• In a medium bowl mix together the molasses, oil and egg.s
• Add in all the seasonings and mix well.
• Add the cake mix and mix together until there are no clumps.
• Poor into a 9x13 cake pan
• Bake for 28-32 mins
• Remove cake from the oven and let cool completely.
• Using a fork crumble up the cake into a medium sized bowl.
• Mix ¾ of the frosting in with the cake crumbs.
• Line a baking pan with parchment paper.
• Roll the cake mixture into 1 inch balls.
• Place the cake balls into the fridge for 2 hours or into the freezer for 30 mins.
• Pour the white chocolate chips and 2 tsp vegetable oil into a microwave safe bowl.
• Cook the chocolate chips in the microwave foir 2-3 mins until completely smooth.
• (Make sure you pull out the chocolate and stir it ever 30 seconds or it will clump up)
• Roll the cooled cake balls in the chocolate and line back on the cookie sheet.
• (Be sure you do this step fast before the chocolate hardens)
• Decorate with sprinkles or cinnamon.
• Place the cake balls back in the fridge for 15 mins.
• Enjoy
• (NOTE: If the cake seems a little bit flat after cooking, dont worry it still works perfectly for the cake bites)