Disclaimer before we begin: I feel so embarrassed to have used a boxed cake mix on these. Not that I have anything against the ‘semi-homemade’ way to bake. It’s just that ever since I got married, I’ve had this passion to want to make everything from scratch. This way, I can control every single ingredient and how it is handled. Plus, it really isn’t that much harder than following the instructions on the cake mix box. Anyway, the boxed cake mix cakes have been my easy way out so that I can focus on the decorating portion of my cake decorating class. Oh and these are not healthy. At all. That is all. You may proceed.
Bake your cake. Let it cool. At this point you don’t have to layer it and ice it if you’re just going to make it into balls…unless you just really want too or something.
In sections, put it in a large bowl (or your stand mixer) along with 1 tub of icing or additional 1/2 of a tub of icing, depending on how it blends together. It will decrease in size and will eventually all be able to fit in your bowl.
Put the bowl in the freezer and let it get good and hard (about an hour or so).
Have a baking sheet ready, lined with one of the following: silpat mat, parchment paper, non-stick aluminum foil. Scoop out 1 tablespoon sized balls (I used my melon ball scoop, but you can use a spoon too). Using the palms of your hands, shape the balls into pretty little spheres.
Put the baking sheet of balls into the freezer and freeze for another hour. When the balls are almost ready to come out of the freezer, start melting your chocolate over a double boiler (glass bowl over a slow simmering water…make sure the bowl isn’t touching the water). Note: Use good high quality chocolate…my favorite is 60% cacao Ghirardelli chocolate chips. Using two forks, dip the balls in the chocolate and place back on the baking sheet.
Let them harden in a cool place. I just stuck them in the fridge. Eat ‘em!