Pre-heat the oven to 350F.

In a large bowl, mix the cake mix, water, oil and eggs. Beat until smooth.

Pour into a 9×13 pan and bake for about 30 minutes or until done. I use a 9×13 pan for these but you could really use any cake pan.

Let the cake completely cool.

Crumble the baked/cooled cake into a large bowl.

With clean hands or while wearing gloves, mix the vanilla frosting into the crumbled cake until well combined.

Roll 1 tablespoon of dough into a ball.

Place on a parchment lined baking sheet or use a mini muffin pan to hold the cake balls. Continue doing this until you’ve made as many as you need.

Place cake balls into fridge for 30 minutes.

Melt the White Candy Melts according to the package directions. I melt mine in the microwave in 30 second busts until melted. If you over heat it, the almond bark will get rough and cakey. You want a smooth melted coating.

Remove cake balls from fridge.

Using toothpicks or skewers to make the dipping process easier, dip each cake ball into the melted white chocolate, tap off excess coating and place on a piece of parchment paper.

Do this for all cake balls.

****make sure to cover the hole from the tooth pick from a dollop of melted chocolate.

Fill a plastic ziplock baggie with remaining white coating, snip end of bag and drizzle white chocolate coating over truffles.

Add a royal icing carrot to the top of each one while white chocolate is still wet.

Let truffles sit for about 15 minutes to finish drying.