Bake the cake according to the instructions on the box.

Allow the cake to completely cool to room temperature.

While the cake is cooling, cover a large baking sheet with wax or parchment paper.

Thoroughly wash hands or put on kitchen gloves.

In a large bowl, crumble the baked cake with your hands.

Add in the frosting and mix the cake and frosting with your gloved hands to fully combine.

Roll the cake mixture into 1" balls and place them on the wax paper lined baking sheet.

Once all of the balls have been created, place the baking sheet with cakeballs in the freezer for 1 hour.

At the 55-minute mark, add white chocolate to a microwave-safe bowl and heat on high for 30 seconds, stir thoroughly, and repeat until smooth and creamy.

Remove the cake balls from the freezer.

Working quickly, drop each cake ball into the melted chocolate. Using a spoon, turn each cake ball until fully coated. Remove with the spoon or use a couple of toothpicks for the smoothest finished coating. Coat the cake balls fully in the white chocolate and then place them back on the wax paper. Note: The cold cakeballs may cause the white chocolate to cool and stiffen. If the cakeballs are no longer coating smoothly, reheat the bowl of white chocolate at 15-second intervals and stir until creamy and smooth again.

Allow the chocolate coating to set and then serve at room temperature.

Note: Finished cakeballs are best kept at room temperature. Too cold and the candy will crack, too warm and it will “sweat” or even melt.