Preheat oven according to cake box mix directions (usually 350 degrees) and spray pan(s) with nonstick cooking spray.

In a large bowl, mix devil's food cake mix with 3 eggs, 1/2 cup of melted butter (1 stick), 1 cup of cold-brew coffee, and 1/4 cup Jameson's Irish whiskey. (Do not follow cake mix direction for water and oil.)

Stir briskly by hand two minutes (preferred) or with an electric mixer, until smooth and combined. Do not overbeat.

Pour cake batter into prepared pan(s) and bake according to time on cake mix directions. I made two 9-inch round cakes and baked mine for 25 minutes. You may also prefer to bake one 13x9 pan, which will require a slightly longer bake time.

Cake is done when toothpick inserted into center comes out clean. Allow cake to cool completely.

Once cool, remove cake from pan into large mixing bowl and crumble cake finely. (Use clean, gloved hands for best results.)

Add Bailey's Irish cream buttercream frosting to crumbled cake (see Notes for recipe to prepare frosting). Beat on Medium speed with a hand mixer until thoroughly combined.

Frosting quantities:

For one 9-inch round cake, use 1/2 cup to 3/4 cup frosting. (More frosting yields more frosting taste; less frosting preserves the cake taste. It's all a matter of personal preference. One half cup is the minimum needed.)

For one 13x9 cake, use 1 cup to 1/5 cups frosting. One cup is the minimum needed for cohesion.

Once the batter have achieved your desired consistency. use a heaping tablespoon for each cake ball. Smush batter to form a "clay", then roll into ball shape.

One 9-inch round cake will yield about 21 cake balls. One 13x9 cake will yield about 40 cake balls.

Let cake balls chill in refrigerator for at least an hour before dipping in chocolate.