Chocolate Cake Balls

Bake a chocolate cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in Chocolate frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.
Using a cookie scoop or your hands, form the mixture into 1 1/2 -inch balls. Place the balls on wax paper; freeze at least 6 hours.
Working in small batches, remove the balls from the freezer and dip the balls into warm, melted chocolate,  using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden.
CAKE BALL TIPS
1. Chill the cake-and-frosting mixture well (at least 2 hours) before you shape the balls. Freeze the balls at least 6 hours before dipping. Before dipping, make sure the cake balls aren’t frozen solid because after being dipped, the coating has a tendency to crack when drying. Pre-dipped cake balls can be kept frozen for weeks.
2. To form the balls, use a cookie scoop for uniform size. Small balls are easier to eat.
3. Work in small batches when dipping, keeping the rest in the freezer.
4. Use toothpicks, a fork or a skewer to manipulate the balls when dipping. Perfectionists may want to buy a candy-dipping fork because it ensures even coating of each cake ball to make it look like a truffle.
5. Lay the dipped balls on wax paper to harden, placing the spot where you pierced the ball down to cover the hole, or cover the hole with decoration.
6. For decoration, fill a narrow-tip plastic squeeze bottle with a contrasting color of melted coating and paint stripes over the balls, or sprinkle on rainbow jimmies, colored sparkling sugar or finely chopped nuts.
7. Dipped balls will keep at room temperature for days; if you refrigerate them, the coating will sweat.