2Prepare cake mix as instructed on back of box. Once all ingredients are mixed together pour into a 9x13" cake pan. Bake in the oven for 35-40 mins until you can stick a toothpick in the center and it comes out clean.
3Let the cake cool for about an hour or so and crumble it into a large mixing bowl. Stir in the can of Cherry Cake Frosting. Make sure all the cake is coated with it. Put it in the fridge to cool for 2-3 hours (or overnight if you have time.)
4Once the cake is cooled off, pinch off a little piece of it and flatten it out. Take a maraschino cherry (dry them off before you use them) and place it in the middle of the flattened out filling and roll it into a ball. Do this until you have either ran out of cherries or ran out of cake.
5After you have made as many balls of dough as possible heat up the chocolate chips on low heat in a teflon based kettle. It may be a little thick after it is melted. You can thin it out by adding a tsp of vegetable oil at a time until it gets to your desired consistency. Dip the cake truffles in the chocolate and lift them out with a fork. Place on waxed paper to set and cool. Garnish with whatever topping you would like. I like to use shaved almonds on mine.