Ingredients
1 box cake mix (chocolate of course)
1 16 oz tub frosting (again, chocolate)
Dipping chocolate (I use 2 pkgs of Bakers semi-sweet baking chocolate)
Make cake according to package directions for 9x13 pan. Immediately after removing from oven, use spatula to remove cake from pan and put in large mixing bowl. Crumble with spatula or your fingers (it's hot remember) until no large pieces remain. Mix in all of the frosting until dough forms. Use melon baller or cookie baller to form balls of dough about 1-2 inches in diameter. Wrap in plastic or place in freezer bags before freezing for about 1-2 hours. Melt dipping chocolate on stove or in the microwave. We added a little bit (1/2 tbsp) of canola oil to each 4 squares of chocolate to make it smoother. Dip each dough ball until well coated and place on cookie sheets lined with waxed paper. After chocolate is set, you can serve. We keep ours in the freezer and thaw a small plate of them by leaving them out on the counter until they come to room temperature before serving, although they are good frozen too!!
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