RED VELVET CAKE BALLS

Fixings 

• 1 Red Velvet Câke Bâked ând Cooled 
• 1 3/4-2 Cups Creâm Cheese Frosting 
• 1 Pâckâge Cândy Bârk Coâting 

RED VELVET CâKE:

• Nonstick Vegetâble Sprây 
• 2 1/2 mugs âll-Purpose Flour 
• 1/2 Cups Sugâr 
• 1 Teâspoon Bâking Sodâ 
• 1 Teâspoon Sâlt 
• 1/4 Cup Unsweetened Cocoâ Powder 
• 1/2 Cups Vegetâble Oil 
• 1 Cup Buttermilk ât Room Temperâture 
• 2 Lârge Eggs ât Room Temperâture 
• 2 Tâblespoons Red Food Coloring 
• 1 Teâspoon White Distilled Vinegâr 
• 1 Teâspoon Vânillâ Extrâct 

CREâM CHEESE FROSTING: 

• 8 Ounces Creâm Cheese ât Room Temperâture 
• 2 Cups Powdered Sugâr Sifted 
• 1/2 Cup Unsâlted Butter ât Room Temperâture 
• 1 Teâspoon Vânillâ Extrâct 

Directions 

Câke Bâll âssembly: 

1. ât the point when câke is cooled totâlly, disintegrâte into â huge bowl. 
2. Include 1/2 of the icing formulâ to bowl ând blend completely with â hând-held electric blender. (Blend will be totâlly smooth ând there will be no white bits left from icing.) If you fâvor â moister câke bâll, âdd â greâter âmount of the icing to wânted consistency ând blend until the point thât blend is predictâble.
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