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Start by cooking the cake according to the instructions on the box. I recommend baking it in an 8×10″ cake tin until a toothpick comes out clean. Allow the cake to cool fully in the tin
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Using a fork or your hands, break the cake up into loose crumbs, then pour it into a large mixing bowl
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Mix in the chocolate icing with a rubber spatula or use your hands until fully combined
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Scoop up one tablespoon of the mix and roll it into a ball. Repeat with the rest of the mix. You should have at least 16 balls in total
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Place the balls on a plate or in a baking tray and freeze for 20 minutes to 1 hour
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Melt the chocolate in a microwave-safe bowl in 30 second bursts, stirring in between, unitl runny and smooth
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Using two forks, coat the cake balls in the chocolate one at a time, dripping off any excess
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Place them on a cooling rack, quickly add the sprinkles to the top so they stick to the chocolate before it hardens!
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Pop them in the fridge for 1 hour or until the chocolate has fully set
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Store in an airtight container, in the fridge or at room temperature for up to 5 days
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