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1
Make two 8-inch-round chocolate cakes as the cake mix label directs; cool completely.
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2
Crumble 1 cake into a bowl.
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3
Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth.
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4
Repeat to make 2 more cake balls.
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5
Sprinkle some of the remaining cake crumbs on a clean surface.
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6
One at a time, roll the cake balls in the crumbs, pressing lightly to coat.
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7
If necessary, moisten the cake balls with water to help the crumbs stick.
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8
Assemble the cake: Put the remaining whole cake on a serving plate or cake board.
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9
Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth.
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10
Arrange the cake balls on the cake.
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11
Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip.
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12
Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti.
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13
Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks.
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14
Spoon 1/2 cup strawberry puree around the meatballs to look like sauce.
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15
Grate white chocolate on top of the cake to look like parmesan cheese.
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16
Serve the cake with the remaining strawberry puree on the side.
