Christmas Cake Balls aka Reindeer Droppings

1 box (18.5 ounces) devil’s food cake mix

3 eggs

1⅓ cups water

½ cup vegetable oil

1 teaspoon pure peppermint extract

1 can (16 ounces) prepared chocolate frosting

1 bag (12 ounces) chocolate candy melts (such as Wilton)

Peppermint sugar sprinkles, optional

Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick spray.

In a large bowl, combine cake mix with eggs, water and oil and beat, with an electric mixer, until smooth, about 2 minutes. Pour into prepared pan and bake 22 to 25 minutes or until top springs back with touched. Cool cake slightly.

Spoon half the frosting into a large bowl; crumble half the cake into the bowl. Spoon the remaining frosting into the bowl and then crumble the rest of the cake into the bowl. With a rubber spatula, fold the cake and frosting until there are no more streaks.

Line a cookie sheet with waxed paper or parchment paper. Using a tablespoon or a small cookie scoop, portion dough and roll into balls and set onto prepared sheet. Repeat with remaining dough. Cover with plastic wrap or foil and chill several hours or overnight.

Put candy pieces into a heatproof glass bowl and microwave at 50 percent in 30-second intervals, stirring between, until melted.

Using tongs or a fork, dip cake balls into melted chocolate and return to lined cookie sheet to dry. Garnish with sprinkles, if desired, before coating sets. Store in an airtight container in a cool spot.

Makes 50.

Jerome Gabriel