Magnolias Red Velvet Cake Balls

Hey everyone, this is a recipe that I've been dying to try out for a while. Its basically a bite sized piece of cake dipped in chocolate. Can you say heaven? For the super bowl I decided to shape the cake balls into a football. I used a red velvet recipe from Magnolias Bakery in NYC. It came out really moist and delicious. Hope you enjoy =]

Ingredients

• 3 ⅓ cups cake flour (not self-rising)
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 2 ¼ cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons salt
• 1 ½ cups buttermilk
• 1 ½ teaspoons cider vinegar
• 1 ½ teaspoons baking soda

Directions

• Preheat oven to 350 degrees.
• Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
• To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

Cream Cheese Frosting

Ingredients

• 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
• 6 tablespoons unsalted butter, softened and cut into small pieces
• 1 ½ teaspoons vanilla extract
• 5 cups sifted confectioners’ sugar

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• Directions
• In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
• Add the vanilla and beat well.
• Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.

Chocolate Ganache Coating

Ingredients-

8 ounces semi sweet chocolate

1 tablespoon butter

1 tablespoon milk

Directions-

Melt chocolate, butter, and milk in a double broiler until all ingredients are melted together. Take off heat and allow to cool

Assembly-

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size football shaped balls and lay on cookie sheet.
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

6. Use melted white chocolate to create the lining of the football to give it the look