Instructions

1. Bake cake according to the package, adding in 3/4 cup chocolate rice milk morsels to the batter.
2. Once cooled, crumble the cake and pour into a large mixing bowl. Add in 3/4 cup of your favorite allergy-friendly chocolate frosting. Combine and place mixture in the fridge for 10 minutes to firm.
3. Roll into 1-inch balls and place on a baking sheet or plate.
4. Place cake bites back in the fridge for 1 hour or until firm. Reserve 1/8 cup of white chocolate chips.
5. Melt the remaining white chocolate. Dip each cake bite into white chocolate until it is fully covered.
6. Immediately pour sprinkles on half of the bites and drizzle the other half of the cake bites with blue and red-dyed white chocolate. (To make the colored chocolate, melt 1/8 cup white chocolate chips, divide into 2 small bowls and add 1-2 drops of blue food coloring to one and 1-2 drops of red food coloring to the other).
7. Place cake bites into the fridge once more for about 1 hour to harden and then enjoy!

Notes:

Recipe credit: Recipe by Lauren Less @lesswithlaur