GINGERBREAD CAKE BITES

INGREDIENTS



1 box vanilla cake mix

2 eggs

½ cup vegetable oil

2 tsp cinnamon

½ cup molasses

1 tsp. ginger

¼ tsp cloves

½ tsp salt

12 oz tub of vanilla frosting

12 oz package white chocolate chips

2 tsp vegetable oil

Sprinkles to decorate




INSTRUCTIONS

Preheat the oven to 350 F

In a medium bowl mix together the molasses, oil and egg.s

Add in all the seasonings and mix well.

Add the cake mix and mix together until there are no clumps.

Poor into a 9x13 cake pan

Bake for 28-32 mins

Remove cake from the oven and let cool completely.

Using a fork crumble up the cake into a medium sized bowl.

Mix ¾ of the frosting in with the cake crumbs.

Line a baking pan with parchment paper.

Roll the cake mixture into 1 inch balls.

Place the cake balls into the fridge for 2 hours or into the freezer for 30 mins.

Pour the white chocolate chips and 2 tsp vegetable oil into a microwave safe bowl.

Cook the chocolate chips in the microwave foir 2-3 mins until completely smooth.

(Make sure you pull out the chocolate and stir it ever 30 seconds or it will clump up)

Roll the cooled cake balls in the chocolate and line back on the cookie sheet.

(Be sure you do this step fast before the chocolate hardens)

Decorate with sprinkles or cinnamon.

Place the cake balls back in the fridge for 15 mins.