A box of cake, any flavor you want
A 16oz container of frosting, any flavor you want
At least a bag of milk chocolate chips, maybe 2, depending on how much you're using on your cake balls
Some oil. I used extra virgin olive oil.
A double boiler, or make one by putting a metal bowl over a pot with a little water in the bottom. It does the same thing.
A very big bowl for mixing
A large cookie sheet lined with foil or wax paper
A large space for the above cookie sheet in your fridge. It needs to be flat.
1. Bake the cake according to the package directions and allow to cool completely.
2. Break entire cake into crumbles into large bowl. You can also use a food processor for this, but it works just as well to use your hands.
3. Mix about ½ to ¾ of the 16oz container of frosting into the crumbled cake. You want it to be like a very soft dough. It should be sticking to itself but not as much to you after it's completely mixed.
4. Form into 1" diameter balls and place on cookie sheet. They can be very close together; it doesn't matter.
5. Refrigerate for at least an hour, until the naked cake balls are chilled (cover with plastic wrap).
6. Using your double boiler, melt the bag of chocolate with a generous sloshing of oil over medium heat. Continue to stir until it's completely melted.
7. Dip your cake balls, covering them completely. I used two spoons here to help get the excess chocolate off. Place back on cookie tray.
8. Refrigerate again when all are done for at least 3-4 hours, the longer the better. They should stay in the refrigerator for storage, but you'll need to transfer them to a container with a lid or a bag to prevent them from drying out.