A bite sized, shortcut version of the classic Italian sweet treat!
1 box white cake mix (plus ingredients called for on box)
8 oz mascarpone cheese
3 tbsp kahlua
3 tbsp espresso granules
1 pkg white almond bark
cocoa powder to garnish
Prepare cake according to box directions. Bake and allow to cool completely.
Once cake has cooled, crumble into large bowl.
Using an electric mixer, add in the mascarpone cheese, Kahlua, and espresso.
Once combined, roll into 1″ balls and place on cookie sheet.
Place cookie sheet into freezer for about 45 minutes.
Melt almond bark in a microwave safe container (or over the stove).
Remove cake balls from freezer and dip each ball thoroughly into the chocolate using a fork.
Place coated ball onto cookie sheet and immediately sprinkle some cocoa powder on top to garnish.
Continue process until all the cake balls are coated.