Step 1

Make the cake according to the package directions. This normally involves the addition of fresh eggs and oil blended with the yellow mix in a stand mixer and eggs and an additional egg and chocolate cake mix blended in a separate bowl. Pour into a 9” X 9” pan, swirl the two flavors together with a chopstick or skewer and bake according to package directions.

Step 2

Allow to cool and then crumble the cake with your fingers into a large bowl, using a pastry blender if needed to create an even crumb.

Step 3

Drizzle with almond milk, starting with ½ cup. Mix with your fingers until the mixture starts to hold together. Add more almond milk a tablespoon at a time, testing the texture until the mixture holds together in clumps and will form a ball. Using a 1-inch scoop, pack the scoop with mix and form the balls, leveling out the bottoms on the side of the bowl. Roll the balls very lightly in the palms of your hands, or just pat down the shaggy edges if you don’t feel like rolling.

Step 4

Place on a small baking sheet or plate and freeze for 30 minutes. You can make the balls up to this step and freeze in freezer bags for future use if you’d like.Assemble bowls filled with toppings. You can use nuts, coconut, cocoa powder, sprinkles or other Passover approved toppings. Melt the chocolate in a double boiler or in the microwave (heat on high for 30 second bursts, stirring in between, until chocolate is melted.)

Step 5

Remove cake balls from freezer and dip into the chocolate mixture or drizzle over the top.

Step 6

Sprinkle with topping.

Step 7

Place on a parchment covered baking sheet or platter.

Step 8

Refrigerate or freeze in an airtight container until ready to serve at room temperature.