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1
Mix cake, water, oil and eggs and bake as directed on box.
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2
Place cooled cake or scraps into a bowl in large pieces.
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3
Using a fork, crumble the cake into a nice crumb.
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4
Crumbled cake will be soft and fluffy.
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5
Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
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6
Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
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7
The cake central site says to use gloved hands because it's easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you'd prefer.
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8
Mix until a soft mushy dough forms.
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9
Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
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10
Place each ball on a platter.
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11
Place platter into the freezer for about 30-90 minutes.
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12
Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
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13
After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
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14
Place dipped balls back onto the parchment paper lined tray for drying.
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15
TIP: Store frozen - un-dipped - cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
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16
They are best served cold.
