My hubby's birthday was last weekend and I made a lot of delish treats (chocolate peanut butter cake balls, butterfinger cheesecake tarts and chocolate chip cookie cups filled with macadamia nuts and white chocolate ganache) that I intended to make it onto the blog.. but in the excitement of the weekend (and of actually eating the treats) I completely spaced out on taking any pictures of them!!! :(
These cake balls were amazing.. super moist and delicious and since the outside is just chocolate, I have used a picture of a previous set of cake balls that I made that were also chocolate on the outside. Even though these aren't the exact same cakeballs, they look the same on the outside (except the pic is of semi-sweet chocolate and this post has milk chocolate). Next time I make these I PROMISE to take pictures!
1 box of chocolate cake mix (I used swiss chocolate) or your fave choc. cake recipe.
2 cups peanut butter
2 cups icing sugar
6 tbsp butter
1 tsp vanilla
Approx. 1/4 cup of milk
About 2 - 3 cups of chocolate chips
Bake the cake as directed on box and let cool completely.
While the cake is cooling make your chocolate icing by mixing the peanut butter and butter together. Once mixed, slowly add the icing sugar in, then the vanilla. The icing will be kind of crumbly, not smooth, this is when you add the milk... slowly add the milk until you reach a really smooth creamy consistency (you may need a bit more than a 1/4 cup).
Once the cake is cooled completely, crumble it into a bowl and add the peanut butter icing to it. You'll have to get in there with your bare hands and mix it together until the cake is completely moist and saturated with icing.
Put the mixture into the fridge for a couple hours to chill and harden up a bit so it's easier to roll into balls. When ready, line 2 baking sheets with wax paper and roll the cake into 1.5 inch balls and place it on the wax paper. Once they're all laid out, put them in the freezer for about a half hour to harden.
Melt the chocolate chips (1 cup at a time as needed) in a microwaveable bowl for about two minutes- checking on them after 1 minute and stirring to make sure it doesn't burn.
Drop the cake balls into the chocolate mixture one at a time with a spoon and coat completely, then put them back onto the wax lined baking sheet to cool again.
Once they're all coated, pop them back into the fridge for about an hour to harden the chocolate. Keep stored in the fridge afterwards as well.