“Everyone loves red velvet, but any cake mix can work here. I’ve even rolled chopped macadamia nuts into pineapple cake and dipped them into white chocolate. Whatever you do, have fun!” —Anne Powers, Munford, Alabama
Prepare and bake cake mix according to package directions using a 13x9-in. baking pan. Cool completely.
Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, about 1 hour. Shape into 1-1/2-inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour.
In a microwave, melt white candy coating; stir until smooth. Dip first 20 cake balls into coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. If desired, drizzle with additional candy coating. Store in airtight containers.
Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip into coatings as directed.