Ingredients

• 1 baked Chocolate Cake
• 8 ounces PHILADELPHIA Cream Cheese (room temperature)
• 7 ounces jar Jet-Puffed Marshmallow Cream
• 1 cup Powdered Sugar
• 16 ounces Semi Sweet Baker's Chocolate

Directions

1. Use a fork to crumble up pre baked chocolate cake.
2. cream together in a large bowl the PHILADELPHIA Cream Cheese, Jet-Puffed Marshmallow Cream and Powdered Sugar.
3. Add cake crumbles into the PHILADELPHIA Cream Cheese mixture combining well with spatula, being careful to not over mix. You don't want it to be too wet.
4. Place mixture in the freezer for 5 minutes to chill.
5. Remove PHILADELPHIA Cream Cheese cake mixture from freezer and scoop out a small ball with a melon baller or ice cream scoop and quickly roll between hands to get it round. Place each ball on a wax paper covered baking sheet and return to freezer for 10 minutes.
6. Melt the Semi Sweet Baker's Chocolate in a medium microwave safe bowl for 30 seconds, and stir the chocolate. Microwave for 10 additional seconds and stir again. Repeat this until chocolate is throughly melted.
7. Remove Cake balls from freezer. Drop each ball one at a time into melted chocolate and roll it to coat with chocolate, using a spoon and fork.
8. Place the chocolate coated cake ball on a wax paper lined baking sheet.
9. When 24 are covered let them sit out until Chocolate coating is dry. (about 10 - 20 minutes)
10. Transfer to serving dish or mini cups.