Directions

How To Make The Cream Cheese

1. Beat cream cheese and butter at medium speed until smooth.
2. Gradually add powdered sugar, beating until light and fluffy.

3. Stir in vanilla. (Pecans are great, but may not work well for cake balls.)

4. Now, all you need to do is make Connie’s Buttery Cake! I know it looks like a lot of ingredients, but once you get everything out and ready to go, it’s not difficult at all.

How To Make Cake Balls

1. Preheat oven to 350 degreees. Grease cake pans.  You can use 2 – 8 inch square or round pans  or a 9×13.  Of course, the times will vary, so start checking for doneness around 20-22 minutes for the 8” pans.  If using 9 x 13, test around 28 minutes. May take 5 minutes longer. I use the trusty old toothpick test. If it comes out clean in the middle, you’re good to go. It will be more brown around the edges.

2. Mix all the dry ingredients into one bowl. Sifting can be a real bore sometimes, but, it’s important to sift dry ingredients together…so please take a few extra minutes and do this. You’ll be glad you did!

3. Using a stand mixer with a large bowl, beat the softened butter, sugar and vanilla on medium speed for 3 minutes. Scrape down sides as needed.

4. Combine the egg whites, whole egg and the buttermilk in a bowl.   **If you don’t have buttermilk on hand, it’s easy to make it using milk (whole or 2%) plus 1 tbsp & 1 tsp of lemon juice.  Let it stand for about 5 minutes to allow it to thicken.

5. Now, the fun starts!  Add a small amount of the dry ingredients to the butter & sugar mixture mixing just enough to coat. Then add small amount of buttermilk mixture and mix briefly. Continue doing this till you’ve used all the dry & wet ingredients…this may take 3 or 4 cycles.

6. Scrape the sides and bottoms to get all the good stuff incorporated.
7. Then beat the mixture on low – medium to make sure everything has been well combined.
8. You’re ready to pour this scrumptious mixture into your prepared pans.

9. Test for doneness and then cool for 10 minutes on wire racks. Turn out on racks to continue cooling.

How To Form Cake Balls

1. Let the cake completely cool.
2. Use your hands (I love wearing surgical gloves to do this) to crumble the cake in a large bowl.

3. Start off with a little bit of cream cheese to form the cake balls. Add more if needed. Remember to start with a little…you can always add to, but can’t take away LOL!

4. Mix the crumbled cake & cream cheese frosting until the cake ball is formed.

5. Put the cake balls in a large air tight container and freeze till firm.

6. Before dipping, remove from freezer and put in frig, just to get off the frozen chill. This is important so the dip doesn’t crack after it dries. If the cake balls are too warm, they will crumble into your dip.

How To Prepare The Dip

1. I like high quality melting chocolate wafers. (BTW, don’t use chocolate bars! They are great for baking, but not for dipping / coating.)

2. Melt the wafers in a microwave friendly bowl. Let the dip slightly cool. If it’s too hot, the dip may crack once the cake balls are dipped & dry. But, no worries…they’ll still be delicious!

3. If you want to add sprinkles, do so before the cake balls dry.
4. Store in an airtight container in the frig. Serve at room temp.