Fudgy Footballs

• 1 box (18.25 Oz. Box) Duncan Hines Dark Chocolate Fudge Cake Mix
• 1-1/3 cup Brewed Coffee, Room Temperature
• 2 teaspoons Vanilla Extract
• 1/2 cups Vegetable Oil
• 3 whole Large Eggs
• 1/3 cups Miniature Semi-sweet Chocolate Chips
• 1 tub (16 Oz. Tub) Dark Chocolate Frosting
• 1 bag (12 Oz. Bag) Chocolate Chips, Dark Or Semi-sweet
• 1 container (4.25 Oz. Tube) Wilton White Decorating Frosting

1. Using an electric mixer, beat the cake mix, coffee, vanilla, oil, and eggs until blended; turn the power to high and beat for 2 minutes. Pour into a greased and floured sheet cake pan and bake 12-15 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool completely.
2. Once cooled, use a box (cheese) grater to crumble the cake into small pieces. Add the miniature chocolate chips and toss to combine. Add the dark chocolate frosting and stir until thoroughly combined. Place mixture into the refrigerator and allow to chill. Using an ice cream scoop, shape 14 balls, then roll them to narrow each end into the shape of a football. It may be helpful to spray your hands with cooking spray while shaping. Return the footballs to the refrigerator to chill while you melt the chocolate chips for dipping.
3. Melt the chocolate chips and beat with a whisk until smooth. Using a bamboo skewer, dip each "football" into melted chocolate and cover completely. Scrape the bottom of the football across the edge of the bowl to remove excess, and place onto waxed paper to cool. Once all footballs are dipped, cooled, and firm to the touch, use the white frosting tube to pipe "laces" on the top.
4. Leftover footballs can be stored in an airtight container in the refrigerator, if there are any!

duncan, coffee, vanilla, vegetable oil, eggs, chocolate chips, chocolate frosting, chocolate chips, white decorating frosting

Taken from tastykitchen.com/recipes/desserts/fudgy-footballs/ (may not work)