Pralines and Cream Cake Bite
1 box butter pecan cake mix
½ cup finely chopped pecans
1 tsp. vanilla extract
1 cup half and half
Mix together cake mix, pecans, eggs, vanilla extract, and half and half.
Batter will be thicker. Pour batter into a greased 9×13 baking pan. Bake at 350
degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove from the oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl.
Add the following ingredients:
¾ cup Vanilla Butter Cream Frosting
¼ cup caramel sauce (I love Mrs. Richardsons!)
½ cup chopped pecans (optional)
With the back of a spoon, mix together cake crumbles with ingredients until a thick “dough” consistency forms, making it easy to shape into a cake bite.
Shape cake bites, evenly sized ( I use a cookie scoop) and cool for 1-2 hours in the refrigerator, or 20 in the freezer. Dip into white melting chocolate .
Cake Bite Secrets:
1- Use a cookie scoop to get evenly sized cake bites or cake balls.
2- Thin your melting chocolate or candy coating with a little bit of vegetable oil. The ratio 1 tbsp oil to 1 lb chocolate is best. It provides a more smooth consistency, better to dip with.
3- Keep your chocolate coating warm. Reheat your chocolate coating during your dipping process several times.
4- While shaping your cake bites, keep your hand clean and free from the cake mixture.
Vanilla Butter Cream
Makes approx. 3 cups of frosting
8 tbsp. (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tbsp. milk or cream
2 tsp. vanilla extract
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and vanilla extract. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 or more milk or cream if your frosting is too thick.
Freeze remaining frosting in a sealed container for up to 2 months.