Chef Dan Churchill whips up what he believes are the three finest Christmas cookies that Santa would possibly see as he travels the globe. Make the cake in a thirteen×9 inch pan and permit the cake to chill fully. Once cooled, crumble the cake into a large mixing bowl, then combine in the can of frosting. Mix the cake and the frosting till the cake is completely moistened. Roll quarter-sized balls of cake and place on a cookie sheet (it’s best to get a minimum of forty balls). Chill the balls for a few hours. When the balls are cooled, soften the chocolate in keeping with the bundle instructions. Melting a little bit at a time is greatest, because the chocolate will cool rapidly and it’s best to work with it when it’s scorching. Roll the balls in the melted chocolate with a spoon, then place the chocolate-lined cake balls …