1 box (any brand) strawberry cake mix 4 eggs
1 container (tub) of strawberry icing 1 1/3 cup butter milk
1 package of white chocolate chips 1/3 cup vegetable oil
To cake mix, add 4 whole eggs, 1 1/3 cup butter milk, and 1/3 cup vegetable oil. Beat for 2 minutes on medium speed with an electric mixer. Pour batter into a 9 x 13 in pan and cook in a 325 F oven for 35 minutes. Remove from oven. Turn out onto wire rack and allow to cool for 30 minutes. Crumble entire cake thoroughly into a large bowl. Cake crumbs should look like corn meal. Remove foil from icing container and microwave icing for seconds. Pour 2/3 of icing over the cake crumbs. Stir thoroughly, and then mix with an electric mixer for 2 minutes or until mixture resembles batter. Use a melon baller, cookie scoop, or your hands to form the “cake mixture” into small balls. Place on a wax paper-lined cookie sheet. Place in the refrigerator for 1 to 2 hours.
Melt one package of white chocolate chips in microwave or double boiler. Add Crisco to make melted chips the right consistency for dipping. Use a toothpick to dip each cake ball into the white chocolate. DO NOT SWIRL OR CAKE WILL CRUMBLE. Place dipped cake balls on another piece of wax paper. Add sprinkles if desired. Allow white chocolate to re-harden. Enjoy.