Posted on January 1, 2012

Chocolate Raspberry Cake Balls

Plate of 3 Chocolate Raspberry Cake Balls


Let’s be honest, growing up in a business that makes jellies and preserves, you really come to develop a sweet tooth. So, when one of the McCutcheon ladies brought this dessert in as a Christmas treat we all swarmed to get a taste. And, let me tell you, man was it good! Like lick your fingers, hoard-these-in-the-back-of-the-pantry good.

You can make this recipe two ways. Some use McCutcheon’s Seedless Red Raspberry Preserves and while others use McCutcheon’s Black Raspberry Preserves. Both pretty much knocked my socks off. So, give it a try and maybe you will be like me sitting sock-less with chocolate covered fingers and a big grin on your face.


Chocolate Raspberry Cake Balls


  • 1 box super moist chocolate cake mix
  • 1 tub of chocolate frosting
  • 2 lbs semi-sweet chocolate chips or dark chocolate
  • 1/2 cup chambord
  • McCutcheon’s Seedless Red or Black Raspberry Preserves


  1. Prepare the cake according to the directions on the box.
  2. When cooled, crumble the cake into a bowl. Add just enough frosting to make the mixture bind so that it is moldable enough that you can form balls. (approx. half a container of frosting.)
  3. Add the chambord. Mix well.
  4. Mix in the raspberry preserves to your liking.
  5. Roll the dough into bite-sized balls, stick a toothpick in the middle, and refrigerate over night.
  6. After they have been chilled, melt the chocolate in a double boiler. When melted, dip the cake balls and coat evenly. Place the dipped balls on a parchment paper lined cookie sheet. Sprinkle the balls with sprinkles, then chill for 2 hours and serve.