Make cake mix to package directions, plus add vanilla and bake. Let cool 5 to 10 minutes then scoop cake out into medium bowl and crumble into tiny pieces. Stir in frosting. Chill until cooled.
Using teaspoon, scoop out bite-sized portions of dough. Roll into balls with your hands. Repeat until dough is used up. Chill balls until firm (freezer for 30 minutes works well).
Melt chocolate and white almond bark separately, adding 2 Tbsp shortening to each. Dip balls into melted chocolate or white almond bark. Using fork, drain excess almond bark before setting on wax paper. Drizzle with other color almond bark or top with various toppings while wet.
Originally Submitted
12/13/2011
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