Created by our recipe expert, Christine Grego
- 1-18.25 oz. White Cake Mix
- 6 oz. Cream Cheese
- 2 1/2 cups Confectioners' Sugar
- 1 tsp. Vanilla Extract
- 2-10 oz. jars Kitchen Kettle Raspberry Rubarb Jam
- 2 lb. Dipping Chocolate- either milk or white chocolate desired
Bake cake as directed on the package in a greased 9'x13' pan. While cake is baking, mix remaining ingredients together(except dipping chocolate) to make frosting. When the cake is baked scoop it out of the pan and place it in a large bow with the cream cheese frosting. Mix well. Refrigerate overnight. The next day, roll into balls they are 1/2' -1' in diameter, depending on your preference, Take care not to make them too big as they are then too hard to dip. Place shaped balls in the freezer until frozen.
To Dip: Place dipping chocolate in the top of a double boiler and place over a pan of boiling water. Once the chocolate has melted, remove some of the balls from the freezer and dip them in the chocolate, making sure to coat them completely. Let harden and serve.
*These can be made ahead of time and kept in the freezer until needed. Dip them as above.
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