Black & White Cake Balls

These are fun to make, fun to eat, and oh so delicious! You'll definitely get your chocolate fix with these babies!

Ingredients:

Cake

• 2 cups white sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, room temperature
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Icing

• 3/4 cup butter, softened
• 1 1/2 cups unsweetened cocoa powder
• 4 cups powdered sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

Chocolate Coating:

• 2 bags Wilton white chocolate candy melts
  
• 2 bags Wilton light cocoa candy melts
  

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour 2 9" round cake pans.
3. Use the first set of ingredients to make the cake. 
4. In a medium bowl, stir together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
5. Add eggs, vanilla, milk, and oil and mix with an electric mixer for 3 minutes.
6. Stir in boiling water by hand.
7. Pour evenly into the two prepared cake pans.
8. Bake for 30-35 minutes until a toothpick comes out clean. Let cool completely before removing from pans.
9. While cake is cooling, use the second set of ingredients to make the icing.
10. Cream butter until light and fluffy.
11. Stir in cocoa and powdered sugar alternately with the milk and vanilla. Beat until spreading consistency.
12. When cake has cooled, place both cake layers in a mixing bowl and crumble with hands.
13. Add icing in with cake and beat together until thoroughly mixed.
14. Using two large spoons (or an ice cream scoop), form balls using about 2 Tbsps cake mixture.
15. Do this until all of the cake mixture is formed into little balls and place in freezer for 30 minutes.
16. Melt Wilton chocolate candy melts (one bag at a time) according to package directions.
17. Take cake balls from freezer (a few at a time).
18. Stick a toothpick into each cake ball, dip into melted chocolate and coat thoroughly.
19. Place cake ball onto wax paper and promptly remove toothpick.
20. Do this for all cake balls.
21. They will dry and harden in about 5 minutes.
22. Melt alternate color chocolate and drizzle over cake balls. (This makes them look fancy and hides any "toothpick removal" imperfections.)
23. Store cake balls in an airtight container at room temperature.

Makes 40 cake balls.

Sopapilla Cheesecake Bars

Oh Wow! These are dangerously good and SO simple! Great at room temperature or straight out of the fridge! Enjoy!

Ingredients:

• 2 (8oz) packages cream cheese, softened
  
• 1 cup white sugar
  
• 1 1/2 teaspoons vanilla extract ( Nielsen-Masseys Madagascar Boubon Vanilla Extract is best!)
  
• 2 (8oz) cans refrigerated crescent rolls
  
• 1/2 cup white sugar
  
• 2 teaspoons ground cinnamon
  
• 1/2 cup unsalted butter, room temperature
  
• Honey for drizzling
  

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9x13 baking pan with cooking spray.
3. Beat cream cheese, vanillla, and 1 cup white sugar until soft and fluffy.
4. Unroll one container of crescent dough and use a rolling pin the shape it into one 9x13 rectangle.
5. Place dough in the bottom of the pan.
6. Spread cream cheese mixture on top of dough.
7. Unroll the other container of dough and repeat step 4.
8. Place dough on top of cream cheese mixture.
9. Beat together butter, 1/2 cup sugar, and cinnamon until its soft and creamy.
10. Spread butter mixture over top layer of dough.
11. Bake for 30-40 minutes or until top is puffy and golden brown.
12. Drizzle with honey (as much as you like) and let cool completely in pan before cutting.
13. Refrigerate leftovers.

Serves 24.