PREPARATION


Separate the cake from the frosting on the cake. This will be messy, but it’s OK.


Mash the cake up in a large bowl.


Add some of the frosting in 1 TBS at a time until you get a dough like consistency.


Roll into 2 inch balls. I used a cookie dough scoop to make them the same size.


Freeze cake balls for 15 minutes.


Once you have about 13 minutes left for the cakes to freeze, melt the chocolate according to the package.


Dip one end of the stick in the chocolate and then insert into the center of the cake ball.


Now dip the cake ball on the stick in the chocolate, swirling to coat. Tap the stick on the edge of the bowl to remove excess chocolate.


Stand the cake ball up, stick side down. I use a piece of Styrofoam or floral foam.


Sprinkle the top of ball with cake crumbs.