Prepare and bake the cake according to package instructions. (For me, the ingredients included cake mix, eggs, water, and vegetable oil.)

Allow cake to cool completely, then break apart into crumbs in a large bowl.

Add frosting, several tablespoons at a time, to cake crumbs.

Mix well, and continue adding frosting until it reaches a consistency that it can easily be rolled into balls.

Line a baking sheet with parchment or waxed paper.

Roll the dough into 1-inch balls and place them an inch apart on the baking sheet.

Place in the freezer for at least 30 minutes.

In a small pot over low heat, melt the candy melts.

Using toothpicks, cake ball sticks, or a dipper, dunk the cake balls, one at a time, into the chocolate, thoroughly coating all edges, and allowing excess chocolate to drip off the cake balls.

Carefully set them back onto the baking sheet.

Allow chocolate to set - about 20-30 minutes.

Store in refrigerator. Enjoy!