Holiday Cake Bon Bons Recipe Ingredients: 1 box Betty Crocker® SuperMoist® cake mix, (any flavor)Water, vegetable oil and eggs called for on cake mix box1 container Betty Crocker® Rich & Creamy frosting3 oz. vanilla or chocolate-flavored candy coating Directions: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes. 2. In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours. 3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. 4. In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.

Holiday Cake Bon Bons Recipe

Ingredients:

1 box Betty Crocker® SuperMoist® cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy frosting
3 oz. vanilla or chocolate-flavored candy coating

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

2. In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours.

3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

4. In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.