Prepare cake and bake according to package directions in a 9x13 inch pan. Allow to cool completely.

After cake has cooled, use your hands to crumble the cake into a large mixing bowl. A fork can also be used to crumble large chunks. Make sure cake is completely broken into fine crumbs.

Add 1/2-3/4 of the container of frosting, mixing with a spoon until the cake crumbs are coated. I don't add the entire container because then the cake balls come out a little too mushy. Place the bowl in the refrigerator for about 20 minutes.

Remove the bowl from the refrigerator and roll the mixture into small balls. Place balls on a plate or cookie sheet topped with wax paper and freeze for 1 hour.

Melt dipping chocolate or almond bark according to package directions. Place a wooden skewer on the bottom of a cake ball and dip into the chocolate, swirling and then tapping off the excess. Place the skewer in a mug or glass (I used short skewers for this recipe) and immediately add sprinkles if using. Allow to dry completely. Repeat with remaining cake balls.