Instructions

1. Bake cake and let it cool. Cut into large pieces and using your hands crumble it into in a large bowl. Make sure there are no large pieces. Mix in the sweetened condensed milk and caramel. Mix it into the crumbled cake using the back of a large metal spoon. The mixture should be moist enough to roll into small balls. If still crumbly when forming balls add a little more sweetened condensed milk and/or caramel.
2. Line a baking sheet with wax paper and roll the cake mixture into small balls. Place in the fridge for a couple of hours or freezer for 15-20 minutes. Make sure you don’t leave it in the freezer for longer than 20 minutes. Once the cake balls are about ready, melt the chocolate. Place the chocolate in a small but deep microwavable bowl and add 1-2 teaspoons shortening. (The shortening will help the chocolate not be too thick.) Microwave for 30 seconds at a time until melted. Stir between every 30 seconds.
3. Remove half the cake balls from the fridge or freezer and dip in the chocolate one at a time. Using a spoon or dipping tool, place the cake ball in the chocolate. If needed, spoon melted chocolate over the top covering the entire cake ball. Lift the cake ball out of the chocolate and gently tap the handle of the spoon or dipping tool to help the excess chocolate drip off. Place the chocolate on a baking sheet lined with wax paper. Sprinkle on a pinch of chocolate/toffee bits and repeat until all the cake balls are done. Let the chocolate dry and enjoy!