Cake "balls"

Submitted by rumbataaa on January 17th, 2013 – Flag this news as inappropriate
Category: Food

Prep Time: 15 minutes
Baking Time: 30 minutes
Makes: 28 cake balls
Freezing: excellent

Ingredients:
Cake
(50 mL) Crisco® All Vegetable Shortening
(150 mL) granulated sugar
1 egg
(5 mL) pure vanilla extract
(175 mL) Robin Hood® All Purpose Flour
(2 mL) baking powder
pinch salt
(75 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
Icing
(50 mL) softened butter
(500 mL) icing sugar
(50 mL) Carnation Regular, 2% or Fat Free Evaporated Milk
(2 mL) pure vanilla extract
Colourful sprinkles and any other of your favourite toppings for rolling
Directions:
1. Preheat oven to 350 ºF (180 ºC). Grease an 8” x 8” (2 L) baking dish with butter. This will keep your batter from sticking to the dish.
2. Cake: In a medium bowl, beat shortening and sugar until light and fluffy. Add egg and vanilla and beat well.
3. In a separate bowl, combine flour, baking powder and salt. Add half of flour mixture to wet ingredients. Add evaporated milk and then remaining dry mixture. Mix well. Pour batter into prepared dish.
4. Bake in preheated oven 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Remove from oven and let cool.
5. Icing: Place all ingredients in bowl of electric mixer. Beat well until smooth.
6. When cake is cold, place in a large bowl. With clean fingers, a pastry blender or fork, crumble the cake into small crumbs.
7. Next, stir in icing and keep smushing away. The icing will make the cake crumbs stick together. Once completely incorporated, place a tbsp (15 mL) of mixture into the palm of your hand and roll into balls.
8. Decorating time! Roll your pops into the sprinkles and other toppings of your choice.