For the last King Cake of the Season I wanted to do something a little different, so I made King Cake Balls. They were fun to make, and they came out really well. Here's what to do.
1 box Duncan Hines yellow cake mix (don't forget the 3 eggs you'll need to make the cake)
1 can cream cheese frosting
1 tbsp. praline liqueur
1/2 tsp. cinnamon
1 package vanilla almond bark
Colored sugars (purple, green, and yellow)
Toffee bits or chopped pecans
First, bake the cake according to package instructions and allow to cool. Meanwhile, melt almond bark in double boiler (or in microwave) over very low heat.
Then add 3/4 can of the frosting, 1/2 tsp. of cinnamon, and 1 tbsp. of praline liqueur to cake mixture and combine. You can use a spoon, but it's much more effective (and fun) if you use your hands.
Also, if you've never had praline liqueur you're really missing out. It's SO delicious. I found this bottle at Cuban Liquor in Baton Rouge.
Coat each ball with the almond bark, and place on a baking sheet lined with wax paper.
One problem I had was that the almond bark became lumpy after I dipped a few cake balls. Next time I think I'll melt half of the almond bark, then clean the double boiler and make a fresh batch to avoid lumps.
Sprinkle each cake ball with colored sugar and toffee bits or chopped pecans. Cool in refrigerator until the almond bark sets. Then enjoy!