Preheat your oven to 350°F (175°C). In a large bowl, combine the red velvet cake mix, oil, water, and eggs. Mix until just combined. Pour the batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
1 box Red Velvet Cake Mix, 1/2 cup vegetable oil, 1 cup water, 3 large eggs
Once the cake is completely cool, crumble it using your hands or a fork into fine crumbs in a large bowl. Discard any hard or crusty edges.
In another bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk, one tablespoon at a time, until you reach the desired consistency.
4 ounces cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
Add the cream cheese frosting to the crumbled cake. Mix with a spoon or your hands until fully combined.
Roll the mixture into 1-inch balls. Place the cake balls on a baking sheet lined with parchment paper.
Place the baking sheet with the cake balls in the refrigerator for at least 30 minutes to allow them to firm up.
In a double boiler melt your ghirardelli melting chocolate. Take the cake balls and carefully dip each cake ball into the chocolate, ensuring that it is completely covered. Place coated Red Velvet Cake Balls back on parchment paper.
12 ounces Ghirardelli melting chocolate
Sprinkle with sprinkles before the chocolate sets.
Sprinkles
Return the Red Velvet Cake Balls to the refrigerator for another 15-20 minutes to allow the chocolate to harden completely.
