Did you catch our dessert board last week? May I suggest spending some of your excess unexpected time at home engaged in a little kitchen experimentation. Today’s recipe is a boozy doozy; a cake meets cocktail concoction you are sure to crave. Ingredients include pantry staples and the dessert is easy to make.
Ingredients:
1 Box Vanilla Cake Mix
Salted Caramel Frosting:
1 Cup Salted Butter
4 Cups Powdered Sugar
2 Ounces Jackson Morgan Southern Cream in salted caramel
¼ Cup Caramel Sauce
Outer Shell:
Chocolate Candy Melts
Flakey Salt
Directions:
Bake the boxed cake mix according to directions on the box in a rectangular 13 by 9-inch pan. While the cake is baking, make the salted caramel frosting. First, cream the butter in a mixer fitted with a flat attachment on medium speed. Slowly add the powdered sugar, one cup at a time until incorporated on a low speed. Then add the Jackson Morgan Southern Cream and caramel sauce on medium speed until you reach the desired frosting consistency.
Allow your cake to cool completely, then place in a bowl and use two forks to cut the cake into small crumbles. Stir in the boozy salted caramel frosting ¼ cup at a time until the cake mixture can easily form into balls. With a spoon, create cake balls and place on a lined cookie sheet. Then go back with your hands and roll the cake balls into smooth spheres and place in the freezer for 30 minutes.
Next, melt your chocolate candy melts according to the directions on the container. Dip your cake balls from the freezer in the melted chocolate and sprinkle with flakey salt. After dipping each cake ball, return to the freezer for 30 minutes. Enjoy!
