1 box white cake mix
2 small boxes of raspberry jello
4 large eggs
1 cup vegetable oil
1 cup blackberry wine
2 large bags of semisweet chocolate for dipping (add 1 TB vegetable oil per large bag of chocolate chips)
Mix cake ingredients together, beat 3 minutes. Grease and flour 13 x 9 pan and bake @ 350 for 30-45 minutes.
To make cake balls, tear apart into crumbs. Mix in 1 can vanilla icing (might be easier to do when cake is warm). Cool in refrigerator. Once cooled, form cake into balls with cookie scoop, place on waxed paper and cool in refrigerator. Melt chocolate chips, add oil and dip balls. Placed dipped balls on waxed paper. Store in refrigerator (or not). Makes about 80 balls. Next time I will try to use less frosting.
