Bake cake according to directions in a sheet pan and cool completely. Crumble cake completely in a bowl. Add extract and condensed milk. Mix mixture. With a cookie scoop, scoop out evenly sized rounds. Roll each one into a ball and place on a cookie sheet. Continue for remaining cake. Place into the refrigerator. In a bowl, add chocolate and coconut oil. Place into the microwave and melt. Check after every 15 seconds and stir until chocolate is smooth. Drop a chocolate ball into the chocolate. Cover completely. With a fork, remove ball from the chocolate and slightly bang on the side of the bowl to remove excess chocolate. Place on a parchment lined baking pan. Repeat until all balls are covered. Once balls do not look wet anymore, place excess chocolate in a pastry bag, cut the tip off in a very small cut. Zig zag the chocolate over the balls making lines over the top. Immediately sprinkle with crushed freeze dried raspberries, so that they stick to the lines. Refrigerate for about 5-10 minutes, the serve.
