Raspberry Pecan Cake Balls

So, cake balls are all the rage these days, and I've gotta say, I have not been that impressed.  First off, if you put them on a lollipop stick, they are IMPOSSIBLE to eat.  They are generally made with canned frosting (sorry, but, bleh!) and by the time they're mashed and molded, the texture is awful.  And then dip them in almond bark?  It's so sweet at that point that it makes the back of my jaws hurt just to think about it.

But, what do I do with my leftover cake scraps and frosting from the Hello Kitty cake that I made for Audrey's birthday?  I came up with this:  substitute seedless raspberry jam for some of the frosting, and roll the balls in nuts instead of dipping in almond bark.  Serve in a bowl with ice cream and chocolate syrup, and it's like, gourmet cake balls.  Mmmmm!  As usual with my recipes, the amounts are approximate, but not important, because as long as you do it to your taste, you'll like it.  Right? :)

Raspberry Pecan Cake Balls

1 9x13 cake (baked)

1 C. frosting

1/2 C. seedless raspberry jam

½ C. chopped pecans

Ice cream

Chocolate syrup

If your cake is cold, heat up the frosting 10 – 15 seconds in the microwave until it’s slightly runny.  Add the raspberry jam, and stir well.  Roll the cake balls into 1” balls, and roll in the pecans.  Serve with ice cream and chocolate syrup.