1 18.25 ounce box of chocolate cake mix (and the oil and eggs needed for the cake per the box instructions)
1 16 ounce container of chocolate frosting
½ ounce Peppermint Extract
32 ounces candy coating (I do half white chocolate and one half normal just to have different colors)
Sprinkles
Instructions
Bake the cake as directed on the box in either a 8x8 pan or 9x13. Let the cake cool completely.
Crumble the cooled cake into a large bowl by rubbing it into very fine texture. Add ¾ of the container of frosting and Peppermint Extract. Mix together until well combined.
Roll mixture into 1½ inch balls by hand and place on a wax paper covered cookie sheet.
Place cookie sheet in the freezer for 15 minutes so the balls are firm but not frozen.
Place candy coating in a microwave safe bowl and melt following the instructions on the package. (I do 8 ounces at time, microwaving for 20 second intervals and stirring until melted.
Place one cake ball at a time into the bowl of candy coating and spoon candy coating over the ball until it is completely covered. Remove from bowl with a spoon. Tapp the spoon on the side of the bowl to remove excess candy coating and to make the cake ball smooth. Place on wax paper to dry.
Decorate with sprinkles quickly, before candy coating sets.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/peppermint-cake-balls/