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1
Follow directions on the box to bake the cake in a 9x13 inch cake pan, using the oil, water, and eggs listed. Allow cake to cool for 10 minutes after baking. Crumble cake into a large mixing bowl.
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2
Cream the butter in the bowl of an electric mixer. Add 1 teaspoon of vanilla exract. Slowly add the powdered sugar until incorporated. Add the remaining teaspoon of vanilla. Add the milk and whip the frosting for about a minute.
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3
Mix the frosting with the cake until fully mixed. Put the mixture in the freezer for about 30 minutes.
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4
Using a cookie scoop, scoop 1-1 1/2 inch balls of cake. Roll into the shape of balls and place on a baking sheet lined with wax paper. When all the balls are rolled out, place the baking sheet in the freezer for about 30 minutes.
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5
While the balls are cooling, melt the white chocolate in a double broiler over medium heat or in a microwave-safe bowl for about 1 minute and 30 seconds, stirring every 30 seconds.
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6
Transfer the baking sheet to the refrigerator and work on a few balls at a time. Using a toothpick and a spoon, dip the cake ball into the melted chocolate, using the spoon to spoon chocolate over any uncovered parts of the ball. Once the ball is covered, remove the ball from the chocolate and tap any excess chocolate off the ball with the spoon. Place the ball on a baking sheet lined with wax paper by letting the ball slide off the toothpick. Smooth the hole over with the spoon and sprinkle the top of the ball with non-pariels. Repeat until all balls are covered.
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7
Store balls in an airtight container in the refrigerator (for several days), or in a Ziploc bag in the freezer (for a couple weeks). Enjoy!
