Monday, November 14, 2011

Pumpkin Cake Balls

As I'm sure most of you have noticed, cake balls are very trendy.  With that said, I volunteered to make cake balls for a fund raising banquet that my amazing friend Mandy catered for an amazing ministry - Ithaca Pregancy Center.  Please check out their website here: Ithaca Pregnancy Center and see how they have intervened and helped the unborn babies' voices be heard.  
So, the point was that Mandy was making dessert platters of assorted, small desserts.  If you've ever had a cake ball you'll have to agree that they're really rich and although the first small bite is good, you usually don't want any more.  I wanted these to be good and seeing as it was a Fall banquet, I also wanted to use pumpkin.  I remembered this amazing cake from Kraft: Luscious Four-Layer Pumpkin Cake  

Here's the specifics to make this into cake balls: 
Yield: about 60-70 tsp. size cake balls

1 pkg. (2-layer size) yellow cake mix
1 can  (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup  oil
4 eggs
1-1/2 tsp.  pumpkin pie spice
Bake in a large sheet cake pan at 350 for 30 min. 
Meanwhile combine:  
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  powdered sugar
Once the cake has cooled, mash the cake into the cream cheese and sugar mixture until it is well combined.  Roll into uniform balls and dip in melted white chocolate and sprinkle a pinch of cinnamon on top before the chocolate sets.  

These were so good they were the hit of the evening!  A great dessert for a great cause!

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