Chocolate Peanut Butter Cake Balls

Prepare cake according to package directions for a 9×13 inch pan. Cool.

Meanwhile, combine peanut butter and sweetened condensed milk. Add cream cheese and stir until uniform in color. Set aside.

Crumble cooled cake into a large bowl, making a pile of fine crumbs. Mix in frosting. Set aside in refrigerator.

Form peanut butter mixture into small (1/2 inch) balls, place on a cookie sheet and freeze until firm, about 30 minutes. Remove from freezer and form 1 1/2 to 2 tablespoons of cake mixture around each peanut butter ball. Place cake balls in freezer and freeze until firm, about 30 minutes.

Meanwhile, melt chocolate chips in one bowl and peanut butter chips in another. Stir 1 tablespoon canola oil into each. Coat cake balls in either chocolate or peanut butter chips, let set on waxed paper. Any remaining melted chocolate or peanut butter chips can be drizzled over the cake balls. Store tightly covered in the refrigerator or freezer.