Butter Pecan Cake Balls

Butter Pecan Cake Balls

1 box yellow cake mix, prepared

1 can icing (I used buttercream)

8 ounces pecan pieces

3 tablespoons butter, melted

1 teaspoon kosher salt, your call (1 to 1 1/2)

2 pounds milk chocolate confectioner's coating wafers

2 tablespoons shortening, divided (2 to 3)

1 tablespoon fleur de sel (sea salt flakes)

Stir together the pecan pieces and butter on a small rimmed sheet pan; place into a 350 degree oven and toast 10 to 13 minutes, until browned and fragrant. Remove from oven and let cool on a sheet of foil. Once cooled, place into a food processor and pulse until coarsely ground; set aside.

Cut the cake into pieces and place into a large bowl. Using fingers, crumble cake pieces until finely crumbled. Stir in the frosting until well blended. Add the pecans and kosher salt; blend well.

Form the cake mixture into walnut sized balls and place on a couple of parchment paper lined sheet pans. Freeze until firm.

In a double boiler over simmering water (I use a saucepan and a medium glass bowl set over the top), melt the confectioner's coating wafers with 3 tablespoons of shortening, stirring until fully melted and smooth. (See note)

Dip each cake ball in the coating mixture and place back onto the parchment covered sheet pans. Take a TINY pinch (just a few flakes) of the fleur de sel and sprinkle on the top of each cake ball as soon as it has been placed back onto the sheet pan. You will need to do this after every two balls have been dipped as the coating sets fast on the cold cake balls. Chill until set. Once the coated balls are set, store them in a closed container in the fridge.

Makes 4 to 5 dozen treats

Note: I have found that is is easiest to dip the cake balls in small batches, 12 to 15 at a time. So what I do is melt about 8 ounces of the vanilla coating with a scant tablespoon of the shortening. Once the first batch has been dipped, place into the fridge, I melt another 8 ounces of chocolate and more shortening until smooth and THEN get more of the cake balls out of the freezer and dip as described.

Also, if you don't want to dip all the balls at one time, you can keep some frozen until you are ready to dip them later.