{"id":71003,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hot-chocolate-cake-balls\/"},"modified":"2022-09-23T06:40:34","modified_gmt":"2022-09-23T11:40:34","slug":"hot-chocolate-cake-balls","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hot-chocolate-cake-balls\/","title":{"rendered":"Hot Chocolate Cake Balls"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"
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Cool cake completely."},{"@type":"HowToStep","text":"For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1\/2-in. balls; arrange on waxed paper-lined baking sheets."},{"@type":"HowToStep","text":"For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well."},{"@type":"HowToStep","text":"Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes."},{"@type":"HowToStep","text":"In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. 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