Prepare cake as directed on the box. Bake in a 9x13 inch pan.
When cake is done baking, allow it to cool completely.
Once the cake has cooled, cut it into chunks and place in your mixer bowl along with 3/4 of a jar of fudge frosting. Mix on low speed until the frosting has incorporated into the cake chunks.
Place the frosting/cake mixture in the freezer for 20-30 minutes so that forming balls will be easier.
Line a cookie sheet with parchment paper and begin forming one inch balls. I use a tablespoon to help me get the right size.
Once all of the balls have been formed, place them in the freezer to firm up for 20-30 minutes.
Melt the almond bark according to the directions on the package. Take a few cake balls out of the freezer at a time to dip in the white chocolate. I usually take about 5 out. If you take them all out, by the time you get to the last ones, they'll be more difficult to work with from sitting out.
Melt Wilton candy melts according to the directions on the package. Use a piping bag or ziplock bag to decorate each cake ball. Top with sprinkles immediately before the chocolate has time to set.
