Start by preparing your cake by package directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl.

Pour the batter into a greased 8x8 inch baking dish and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.

Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Set aside 1/3 cup of crumbled cake to decorate the outside of the cake pops.

Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.

Use a cookie scoop and your hands to roll the mixture into evenly sized small balls and place on large baking sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.

Freeze again until balls are hard.

It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.

Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a cookie sheet. 

Melt candy melts in the microwave in 30-second intervals or in a double boiler. 

Place the dough balls into a fork and lower into the melted chocolate. Tap the fork onto the bowl to let excess chocolate drip off. Transfer back to cookie sheet and add red velvet cake crumbs on top of the truffles immediately.

Repeat until all the balls have been dipped. If the chocolate begins to thicken up, add back to microwave for 15 seconds so it's easier to use.

Allow balls to sit at room temperature until they are solid. There you have it, you have easy red velvet balls!