The way to a man's heart is his stomach - so I knew that in order win over my hubby on Valentine's Day I had to make something special and chocolatey. So I took one of Randy's favorite desserts and kicked it up a notch - and created these bite-sized treats. This is a spin on the cake balls I made a few months ago - and I promise, these won't disappoint.
Choco chip pound cake:
1 Duncan Hines yellow cake mix
1 small box instant vanilla pudding
1 small box instant chocolate pudding
2 eggs
1 1/4 c. water
1/2 c. vegetable oil
1 cup chocolate chips (I used mini chips in this recipe)
1 tub of vanilla frosting
1 package chocolate bark
Mix together ingredients, then stir in chocolate chips. Pour into greased bundt pan, bake at 350 degrees for 45 minutes. Let cool on racks.
When cooled, break cakes into small pieces and stir in 3/4 container of frosting. (I also stirred in some extra chocolate chips - just for good measure). Form cake mixture into 1" balls. Place on cookie sheet lined with parchment paper and refrigerate several hours (or in the freezer if you're in a rush).
Melt chocolate bark in microwave according to package directions. One at a time, dip the balls in chocolate and let set. You can decorate the balls with sprinkles - or more mini chocolate chips, like I did. The result is pure, bite-sized bliss.
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