Lemon White Chocolate Cakeballs

I would tell you that this will be my last cakeball post, but that would be lying, and my mama taught me to be honest. I'm obsessed, it's an illness, I'm okay with it.

I really liked this combination of lemon and white chocolate. I used an almond bark (does almond bark qualify as white chocolate? it all tastes the same to me), which made a beautifully crisp shell to encase the soft tangy lemon filling. The white chocolate was also a lot easier to dip for some reason, I think because it was thinner when melted.

However, these weren't my favorite. I liked them enough to eat them and share them, but there have been several others that I like a lot more. I think the milk and dark chocolate make for a much more flavorful shell. But, if you more into the citrus flavors rather then chocolate, you might find these a refreshing change!

Lemon White Chocolate Cakeballs

Ingredients

1 box lemon cake mix, baked according to directions
1 tub lemon frosting
1-1/2 bars almond bark
1 scoop Crisco (if desired)

Directions

After cake cools, crumble in a large bowl. Add entire tub of frosting, mix until evenly combined. Roll into small balls, freeze for 1-2 hours.

Melt white chocolate and Crisco either in the microwave or over a double boiler until thin. Place cakeball in white chocolate and use a spoon to pour chocolate over each cakeball until coated. Use spoon to scoop up cakeball and tap any excess chocolate on the side of the bowl. Lay on wax paper to cool and dry.

Store in the refrigerator.

Today is our sixth year anniversary! Check us out, all young and thin and naive!
Aw, I love my Glenn!

Also, I'm going to be MIA for a few days, my family is taking a camping trip up by Niagara Falls! I'm so excited, we haven't gone camping with the kids yet, so it should be an adventure! I look forward to catching up with you all when we get back!