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Tiffanie Kasner’s Chocolate Cake Balls

Posted on July 5, 2011
CakeBalls4

Tiffanie Kasner and her family moved to the Amherst neighborhood of 4S Ranch in July 2002.  She grew up in Rancho Penasquitos and graduated from San Diego State University.  Husband Gregg is originally from Cardiff and attended UC San Diego.

A kindergarten teacher at Monterey Ridge Elementary School, Tiffanie is mother to Tate (age 12) and Max (age 8).   She describes her recipe as a “bite size taste of bliss,” and versatile.

“The first time I tasted these delicious treats was last fall at a girlfriend’s birthday party and immediately had to have the recipe for my own,” Tiffanie said.  “You can also try it with other cake combinations, but chocolate seems to be the Kasner boys’ favorite…so far!”

Tiffanie also noted that it’s her spouse who is the true chef in the family.  “I am not considered to be the chef in our home.  That would be my husband, Gregg – who can make it all,” she said.  “And deliciously create perfection in a pan.”

When Tiffanie and Gregg are not in the kitchen, look for them on the local baseball fields (Gregg is a coach), playing in the alley behind their home, or visiting the beach.  They also enjoy skiing and snowboarding.

IngredientsDirections

1 box chocolate cake mix
1 can creamy frosting (16 oz.)
2 tbsp shortening
1 package chocolate or white chocolate chips
wax paper

  1. Bake cake as directed on box for 9” x 13” pan.
  2. After cake is cooked and cooled completely, crumble into large bowl with a fork.
  3. Mix thoroughly with one can of creamy frosting.  It may be easier to use fingers to mix together, but be warned it will get messy.
  4. Roll mixture into quarter size balls and lay on cookie sheet (should make 45-50, or more if a mini ice cream scooper is used; use flour on hands when hand-rolling).
  5. Chill for several hours (or speed up by putting in freezer).
  6. Melt chocolate in microwave per directions on package with shortening, or keep warm on stove top in shallow pan (melt only a few pieces at a time, as it cools and thickens).
  7. Roll balls in chocolate and lay on wax paper until firm (use a spoon to dip and roll in chocolate and then tap off extra).
  8. 21 and over:  Add a favorite liqueur to the recipe and serve in a martini glass for a “cocktail party!”

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