1 boxed chocolate cake (any kind, the more chocolate, the better), prepared and baked according to package directions. Allow to cool completely.
1 carton (16 ounces) prepared chocolate frosting (YES, more chocolate….better)
12 ounces chocolate (dark or semi-sweet) (YES, even more chocolate….BEST!), chopped if using bark or bar chocolate*
Chocolate Sprinkles (optional)
As stated above, bake the cake according to the directions. You can bake it in layers or in a 13” x 9” cake pan….it doesn’t matter….you are going to destroy it, reduce it to crumbs!
In a large bowl, crumble the cake completely with your hands!
Add frosting to the bowl and mix well until it is completely incorporated. You might want to use your hands for this, but be forewarned…..IT’S MESSY!
Make quarter size balls (use a portion scoop if you have one), making them round in your hand, place on wax paper on a baking sheet and chill for several hours, or pop in the freezer for 30 minutes.
In a microwave safe bowl, melt chocolate in 30 second intervals. You want the chocolate melted, but not too hot, no more than 94 degrees, if you have a candy thermometer. With a fork, roll cake balls in chocolate to thoroughly coat outside, tap off excess chocolate and place on wax paper until firm. Sprinkle with chocolate sprinkles if desired.
*You can use chips, but they don’t always melt properly because they have stabilizers added to keep them in chip shape!