-
1
Preheat the oven to 350 degrees F. Grease a 9 x 13 pan.
-
2
Make the cake according to directions on the box (mixing the additional required ingredients with the box mix) and pour into the pan. Bake for the specified time, until a toothpick inserted in the center comes out clean.
-
3
Meanwhile, make the icing. In a double boiler or in the microwave, gradually melt the two boxes of Andes mints (if you do it in the microwave, heat for 30 seconds at a time and stir between each heating - and stop as soon as it melts so you don't burn it). Whisk until slightly cooled (about 1 minute).
-
4
In a bowl fit for a stand mixer, beat the butter and cream cheese on medium speed until light and fluffy, about two minutes. While the mixer is on low, slowly pour in the melted Andes mints. Turn the mixer to medium and mix until fully incorporated, scraping down the sides of the bowl as necessary. Add the confectioners' sugar and beat on low until the sugar starts to incorporate, then turn to medium and beat until light and fluffy (about 1 minute). Add the peppermint extract and beat for about a minute more.
-
5
When the cake comes out of the oven, immediately take a large spoon and break the cake into very small chunks and crumbs. You don't want any large pieces. Pour the icing on top of the hot cake and mix thoroughly with a rubber spatula. At this point, it might look strange, but just trust me. Put plastic wrap over the cake pan and immediately stick it in the fridge until it cools completely (it should be very cold).
-
6
Once it is very cold, take a melon baller to form the balls and place the balls on a parchment paper-lined cookie sheet. They won't be perfect balls, they might even be ugly, but you will fix that later. Repeat until all the cake is gone. Put the trays in the fridge to cool again (you want them to be very cold).
-
7
When they are ready to work with, melt one box of your chocolate melts according to package instructions for melting. Take a ball, roll it in your hands to fix any imperfections (they won't be 100% perfect), and with a spoon, roll the ball in the melted chocolate to coat. Tap off any excess and place on the parchment paper-lined baking sheet. Top with sprinkles, etc., if you'd like. Repeat with all of the balls, melting the other boxes of chocolate as necessary.
-
8
Chill the finished balls until the chocolate hardens, then serve cold or at room temperature.
-
9
Enjoy!
