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St. Patty's Day Mud Balls

St. Patty's Day Mud Balls
Makes:
24 mud balls
Prep Time:
20
minutes
Total Time:
115
minutes
Vegetarian
based on
2 reviews
Who said playing in the "mud" wasn't a good idea? Made from a combination of chocolate cake, chocolate milk and frosting, these St. Patty's Day Mud Ball delights are dipped in colorful candy sprinkles and shamrocks for added luck - a festive twist kids will love.

In this recipe:


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Ingredients:

  • Nonstick cooking spray
  • Wax paper
  • 1 box (18.25 ounces) chocolate cake mix
  • 1 bottle (16 fluid ounces) NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk, divided
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 container (16 ounces) prepared chocolate or white frosting
  • 24 foil or paper standard-size baking cups
  • 1/4 to 1 cup green candy sprinkles and/or shamrocks for coating

Directions:

PREHEAT oven to 350° F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Line baking sheets with wax paper.

COMBINE cake mix, 1 1/2 cups Nesquik, oil and eggs in large mixer bowl; stir until moistened. Beat on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Frost cake. Now for the fun part, drag fork across cake so that the cake is crumbly. Pour remaining 1/2 cup Nesquik over cake and stir well to form a cakey "dough."

SCOOP "dough" into 2-inch balls using ice cream scoop; place on prepared baking sheets. Refrigerate for 1 hour. Roll dough into firm balls (use plastic gloves, if desired), then dip tops (or roll entire ball) into candy sprinkles. Place in baking cups. Refrigerate until ready to serve (will hold 1 day). Serve cold.


Reviews:

Review This Recipe
  •  Star(s)

    Wonderful!

    Kelsey Gordon from Charlotte

    I’m planning the St. Patrick’s Day party for my daughter’s class. I can’t wait to make these..they will be a hit with the kids! I found some cello candy bags from Box and Wrap that have shamrocks on the bags….so cute. It’s the extra special touches that make the party great. Thanks so much for the recipe.

  •  Star(s)

    Mud Balls

    Anna Elizabeth Wooten from Yahoo.com

    They are like rolling stones. The moss is all over them, hurry up and eat them. I love it.

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 240
  • Calories from Fat: 100
  • Total Fat: 11g (18% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 30mg (9% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 33g (11% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 22g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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St. Patty's Day Mud Balls

Ingredients

  • Nonstick cooking spray
  • Wax paper
  • 1 box (18.25 ounces) chocolate cake mix
  • 1 bottle (16 fluid ounces) NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk, divided
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 container (16 ounces) prepared chocolate or white frosting
  • 24 foil or paper standard-size baking cups
  • 1/4 to 1 cup green candy sprinkles and/or shamrocks for coating

 

Directions

PREHEAT oven to 350° F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Line baking sheets with wax paper.

COMBINE cake mix, 1 1/2 cups Nesquik, oil and eggs in large mixer bowl; stir until moistened. Beat on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Frost cake. Now for the fun part, drag fork across cake so that the cake is crumbly. Pour remaining 1/2 cup Nesquik over cake and stir well to form a cakey "dough."

SCOOP "dough" into 2-inch balls using ice cream scoop; place on prepared baking sheets. Refrigerate for 1 hour. Roll dough into firm balls (use plastic gloves, if desired), then dip tops (or roll entire ball) into candy sprinkles. Place in baking cups. Refrigerate until ready to serve (will hold 1 day). Serve cold.

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