If using cake enhancer, mix it into dry cake mix.
Mix cake per package instructions.
Add flavoring to cake batter. Start with 5 drops, stir, sniff batter, and add a few more drops at a time, if needed.
Bake cake according to instructions. Cool on wire rack 10-15 minutes before removing from cake pan.
While cake is baking and cooling, mix essential oil into frosting starting with 5-10 drops to start. Taste and adjust flavor according to preference. Set aside.
Once cake is cooled, begin to crumble the cake. Break all big chucks of cake. Pro tip: remove outer layer to avoid extra crispy bits.
Starting with half the tub, dump frosting into crumbled cake.
Mix frosting and cake crumbs together until it forms a solid ball. Round cake mixture into balls 1 tsp to 1 TBSP in size (the smaller the cake bites to more you will get). Place on cookie sheet.
Place cookie sheet in fridge until firm, about 30 minutes.
Melt chocolate according to package.
Dip cake balls into chocolate, tapping off excess, and place back on tray.
Add sprinkles while chocolate is still wet or tacky. Drizzle with different colored chocolate for a finished look.
Let chocolate set until firm.
Enjoy!
