Bailey’s Chocolate Cake Balls

Bailey’s Chocolate Cake Balls 1 box triple fudge cake mix ½ cup vegetable oil 1 cup milk 4 large eggs 2 Tbsps. chocolate frosting (I had extra homemade frosting from cupcakes, but feel free to buy a tub of frosting if you don’t feel like making some for just two tablespoons.)

½ cup Irish cream liqueur Chocolate melting wafers Sprinkles for decorating, if desired Preheat oven to 350°F. Line 9×13” baking dish with parchment paper or spray with nonstick cooking spray. In bowl of stand mixer, combine cake mix, oil, milk and eggs until well blended. Scrape down sides as needed. Bake cake 27-30 minutes or until toothpick inserted in middle comes out clean. Cool completely. Crumble cooled cake into large bowl. Add frosting and Irish cream liqueur. Mix well until combined. Line cookie sheet with parchment paper. Use cookie scoop to make evenly sized scoops. Roll each piece into ball and place on prepared cookie sheet. If needed, rub hands with powdered sugar to prevent sticking. Melt wafers in chocolate melting pot or double boiler. Line flat surface with parchment paper for drying or use cookie sheet again. Drop ball into melted chocolate and use fork to roll ball to coat completely and then lift out, tapping excess chocolate off. Set onto prepared parchment paper. Immediately add sprinkles if desired. Repeat with remaining balls. Allow to shell set completely.

Recipe adapted from bettycrocker. com.