Chocolate Cake Balls

1 cup butter, softened

3 cups packed brown sugar

4 large eggs, room temperature

2 tsps. pure vanilla extract

2⅔ cups all-purpose flour ¾ cup baking cocoa

3 tsps. baking soda ¼ tsp. salt

1⅓ cups sour cream

1⅓ cups boiling water Frosting ½ cup butter, cubed

2oz unsweetened chocolate, chopped

2oz semisweet chocolate, chopped

3½ cups confectioners’ sugar ½ cup sour cream

2 tsps. pure vanilla extract

1lb chocolate melting wafers, more or less as needed to coat batch Preheat oven to 350°F. Grease and flour 9×13” baking pan. In large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs,

1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt. Add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended. Transfer batter to prepared pan. Bake until toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes. Remove to wire rack to cool completely. For frosting, in metal bowl over simmering water, melt butter and chocolates or use chocolate melting pot. Stir until smooth. Cool slightly. In large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Take cooled cake and crumble it into large bowl. Add half of frosting and mix. Add more frosting a little at a time until cake is no longer crumbly. Refrigerate 1 hour up to overnight. Line baking sheet with parchment paper. Use cookie scoop to form balls and place on baking sheet. Freeze

30 minutes. Melt chocolate in melting pot. Working in small batches (5-8 at a time), dip each ball and place on parchment paper to solidify. The longer the balls are out of freezer, the more they will soften and harder to coat. Leave them in freezer until ready for them. Repeat until all are coated.

Recipe adapted from tasteofhome.com.