Champagne Cake Bites Recipe

Recipe by: Paula Deen’s
Ingredients: Makes 7 ½ dozen
1 (18.25 ounce) bow white cake mix
1 ¼ cups plus 2 tablespoons champagne, divided
1/3 cup vegetables oil
4 egg whites
1 (8 ounce package cream cheese, softened
¼ cup butter, softened
3 tablespoons strawberry jam
1 ½ cups confectioners sugar
2 (1 pound) packages white candy coating, melted garnish edible red glitter

Procedures:

• Preheat oven to 350F spray a 13x9 inch baking pan with nonstick baking spray with flour.
• In a large bowl, beat cake mix, 1 ¼ cups champagne, oil, and egg whites at medium speed with a mixer until smooth. Pour batter into prepared pan.
• Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 1 hour. 
• In a large bowl, beat cream cheese, butter, and jam at medium speed with a mixer until combined. Beat in remaing 2 tablespoons champagne. Gradually beat in confectioners sugar, beating until mixture is smooth.
• Crumble cooled cake into small pieces, and gradually add to cream cheese mixture, beating just until combined. Cover and refrigerate for 8 hours.
• Line baking sheets with wax paper. Roll cake mixture into 1 inch balls. And place on prapared pans. Using 2 forks. Dip cake balls into candy coating, letting excess drip off. Return to pan, and sprinkle with edible glitter, if desired. Let coating harden. Store covered in refrigerator for up to 1 week.