Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1 box (430g) red velvet cake mix
  • 1 tsp vanilla extract
  • 1/4 cup white chocolate melts
  • 2 tbsp crushed pecans

Instructions:

  1. Beat the softened cream cheese and butter together until the mixture is pale and fluffy.
  2. Gradually add the powdered sugar and vanilla extract, mixing on low speed until combined.
  3. Slowly fold in the dry red velvet cake mix and continue mixing until the color is a uniform, deep crimson and no streaks of white remain.
  4. Transfer the mixture onto a large piece of plastic wrap and mold into a thick oval shape, tapering the ends to create a football shape.
  5. Wrap the plastic tightly around the ball, twisting the ends to compress the mixture and eliminate air pockets.
  6. Place the wrapped ball in the refrigerator for at least 4 hours to set.
  7. Unwrap the chilled ball and place it on a serving platter.
  8. Melt the white chocolate in 30-second intervals in the microwave, then pipe a center line and perpendicular laces across the top.
  9. Gently press crushed pecans into the sides for a leather-like texture.