This was a new recipe for Cookie Day 2012 and judging for how many Randy has eaten already I’d say it’s on the permanent list! There are a few steps to making these, but honestly they are well worth the effort.
- 1 (18.25 oz) box white cake mix
- 1 1/4 cups plus 2 tbsp Champagne, divided
- 1/3 cup vegetable oil
- 4 egg whites
- 1 (8 0z) package cream cheese
- 1/4 cup butter-softened
- 3 tbsp strawberry jam
- 1 1/2 cups powdered sugar
- 2 (1-pound) packages white candy coating, melted
- Garnish: sprinkles, edible glitter
- Preheat oven to 350 degrees. Spray a 13×9-inch baking pan.
- In a large bowl, combine cake mix, 1 1/4 cups champagne, oil and egg whites. Beat on medium speed until smooth-2 minutes.
- Pour batter into prepared baking pan. Bake 15-20 minutes, or until a toothpick inserted comes out clean. Cool in pan for 1 hour.
- In a large bowl, beat cream cheese, butter and jam at medium speed until well combined. Beat in remaining 2 tbsp champagne. Gradually add in powdered sugar, beating until smooth.
- Crumble cooled cake into small pieces, and gradually add to cream cheese mixture, beating until just combined. Cover and refrigerate for 6-8 hours.
- Line baking sheets with wax paper. Scoop cake mixture and roll into 1-inch balls. Place on prepared baking sheet.
- Prepare candy coating. Using 2 forks, dip cake balls into the melted candy coating, letting excess drip off. Return to the baking sheet and sprinkle on whatever sprinkles or edible glitter you wish. Let candy coating harden. Store covered in refrigerator.