1 box Betty Crocker Gluten Free Devil’s Food cake mix
1 heaping cup Duncan Hines Creamy classic chocolate frosting
1 bag Make’n Mold Candy Wafers milk chocolate*
1 bag Make’n Mold Candy Wafers dark chocolate*
48 lollipop sticks
1 (16 oz. Tub) Duncan Hines Creamy cream cheese frosting
1 large sheet (12x 24) Styrofoam

Prepare and bake cake mix according to directions. Cool completely.
Crumble cake into a mixer bowl. Add 1 heaping cup of chocolate frosting. Beat on medium speed 1 to 2 minutes until mixture is smooth. Shape approximately 2 teaspoons of mixture into footballs. Place on a cookie sheet lined with plastic wrap. Freeze 30 minutes until set. Then place a lollipop stick into each football. Return to freeze for an additional hour.

Place milk and dark chocolate wafers in a heat resistant bowl over simmering water; making sure water is not touching the bowl. Stir occasionally until melted. Dip football, shaking of any excess chocolate back into bowl (for a smoother finish shake excess from the ends of the footballs).Wrap Styrofoam in plastic wrap so particulars of the foam will not come in contact of food. Insert footballs into a sheet of Styrofoam so it can stand securely. Let stand until chocolate is set. If necessary wipe an excess of chocolate on the stick with a table knife or a damp paper towel.

Thin cream cheese frosting with 1 to 2 teaspoons of water, if necessary. Fill a pastry bag fitted with a #3 writing tube. Remember do not overfill pastry or zip-lock bag because the heat of your hands will thin the frosting. Decorate the footballs. Stick the decorated footballs into Styrofoam until set.

Makes approximate 48 footballs

* can be found at Hobby Lobby. Make sure it says gluten free on the package because formulations may change.

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