Preheat oven to 350 degrees F. Spray a 13x9 inch pan with cooking spray. Set aside.
Combine cake mix, eggs, water and oil in a large bowl. Stir for two minutes until well mixed. Spread evenly in greased pan and cook for 32-36 minutes or until cooked through. Remove from oven and allow to cool.
Once cooled, crumble cooked cake in a large bowl. Add 3/4 of a container of frosting and stir until well combined. If the mixture is not holding together, add more frosting until it sticks.
Line two baking sheets with parchment paper. Roll the cake mixture into small balls and place on the baking sheets. Once all the balls are formed, place in the refrigerator for 30 minutes.
After 30 minutes, prepare a double boiler. Heat water in a small saucepan and place a larger Pyrex glass bowl on top. Make sure the bowl is not touching the water. Add chocolate to the bowl and stir until melted. Remove from heat and continue stirring.
Remove cake balls from the refrigerator, one sheet at a time. Drop the balls into the chocolate one at a time. Using a fork, gently toss the ball around until it is fully coated. Pick up the ball so it is resting on the fork, and gently tap the fork against the side of the bowl to remove the excess chocolate. Using a toothpick, gently slide the ball back onto the parchment paper to cool. Immediately top with sprinkles, if using.
Place the finished balls back in the refrigerator to harden. Store in the refrigerator until ready to eat.
by The Savvy Kitchen