- chocolate cake mix and the ingredients needed to bake it (eggs, water and oil)
- 1/2 container chocolate frosting
- milk chocolate candy coating
- mini marshmallows, quartered
- graham cracker cumbs
Bake cake as directed. Allow to cool slightly before crumbling. Add frosting and mix with your hands until thoroughly combined. Cool completely. Using your hand or a scooper, make 1 inch balls. Add 2-3 pieces of marshmallow to each ball as you shape them. Once all of the cake mixture has been made into balls, melt the chocolate coating by microwaving it in 30 second intervals, stirring well after each 30 seconds, until almost nearly melted. Stir well to melt remaining chunks. Drop balls into melted chocolate, making sure to coat completely before gently scooping out with a fork. Tap fork on the side of bowl to shake off excess chocolate. Transfer to a cookie sheet lined with waxed paper. While coating is still wet, liberally sprinkle graham cracker crumbs on each cake ball. Allow to set completely before serving or storing. Cake balls can be stored for up to 2 weeks in the refrigerator or a month in the freezer. Cake balls will become sticky as they thaw, so if you will be making this for a party, you will want to make them as close to your party date as possible.