Vanilla Cake Balls

Mr. C is not a huge fan of chocolate.  When I made the chocolate cake balls a while back, he requested I try cake balls with all vanilla cake and vanilla almond bark.  So, I made these using the exact same process as the chocolate cake balls.  The tutorial can be found here.

For these, I used a box of Duncan Hines Classic White cake mix, 1/4 cup of all purpose flour, 1 teaspoon of vanilla extract, 1 can of vanilla frosting (Duncan Hines again), and 1 package of vanilla almond bark (again, I used the Albertson's brand).

Here's how you make these little yummies happen.  Bake the cake and allow it to cool.  Crumble up the cake into little pieces.  See the picture below, this is what it looks like all crumbled.

Then, add the entire can of vanilla frosting to the crumbles.

Stir all of the frosting into the crumbles until it is fully incorporated.

Now, here's where you will probably get annoyed with me.  For whatever reason, I failed to take any pictures of the rest of the process.  The good news is that it was exactly the same as it was for the chocolate cake balls, so you can use that tutorial for pictures of the next few steps.

Using a cookie scoop, take this cake crumble and frosting mixture and form balls.  The cookie scoop helps the balls be a more uniform shape and size.  Place the balls in a glass pan or cookie sheet and freeze for about an hour.  This helps them stick together better, so they won't fall apart as you are coating them.

Remove them from the freezer and beginning working on your vanilla almond bark coating.  You will need to melt the blocks down, in 90 second intervals, stirring in between each, until the vanilla coating is smooth and completely melted.

Roll the balls of cake through the melted coating, shaking off any excess coating, and place each on wax paper to dry.  Allow each of the cake balls to dry and you are done.