Ingredients

• 1 chocolate cake box mix (plus ingredients stated on the box)
• 150 g chocolate fudge icing
• 250 g milk or dark chocolate
• Sprinkles (optional)

Instructions

• Start by cooking the cake according to the instructions on the box. I recommend baking it in an 8×10″ cake tin until a toothpick comes out clean. Allow the cake to cool fully in the tin
• Using a fork or your hands, break the cake up into loose crumbs, then pour it into a large mixing bowl
• Mix in the chocolate icing with a rubber spatula or use your hands until fully combined
• Scoop up one tablespoon of the mix and roll it into a ball. Repeat with the rest of the mix. You should have at least 16 balls in total
• Place the balls on a plate or in a baking tray and freeze for 20 minutes to 1 hour
• Melt the chocolate in a microwave-safe bowl in 30 second bursts, stirring in between, unitl runny and smooth
• Using two forks, coat the cake balls in the chocolate one at a time, dripping off any excess
• Place them on a cooling rack, quickly add the sprinkles to the top so they stick to the chocolate before it hardens!
• Pop them in the fridge for 1 hour or until the chocolate has fully set
• Store in an airtight container, in the fridge or at room temperature for up to 5 days