Making the cake, add flour, baking soda and powder and salt together set aside.

Whisk butter and sugar together then once creamed add the eggs and vanilla mix together until thoroughly combined.

Add the wet and dry ingredients together and the milk mix together and get all the lumps out until smooth

Pour into non stick baking dish and bake for 30 to 34 minutes until it is fully cooked.

Take out of oven and flip on to a wire rack and let it completely cool.

Making the frosting, add cream cheese and the butter to the bowl and beat until smooth add half the powdered sugar to the bowl with the vanilla and salt then combine until it’s all smooth then add the rest of the sugar until it’s the consistency needed.

Crumble the cooled cake into the bowl with the frosting use a mixer on lower speed to crumble the cake into the frosting.

Scoop the mixture into balls and put on a line of parchment paper should make roughly 48 balls for best result put in the freezer over night.

Melt chocolate on a double boiler or a metal bowl on a pot with water. Once chocolate is melted dip a in the chocolate and stick each ball with one then lightly coat each ball in chocolate (you may need to take the chocolate on and off the heat to keep a constant temperature. Then dip into the sprinkles.

Let them cool for an hour and enjoy!!