Gotta love that food coloring. I know the recipe isn't convincing yet. But just make the cake mix in a 9x13 pan as the directions on the back call for. I won't condescend and tell anyone how to do this part.
1 boxed cake mix
1 16 ounce tub of frosting
about 20 oz chocolate chips
1. Bake the cake according to the directions on the package. Remove and allow to cool completely on wire rack.
2. Crumble the entire cake into a large bowl then mix in the frosting, it is probably easiest to do this all with your hands. Messy but best. Form the cake mix into truffle-sized balls (about a Tbsp each) and then place on a foil lined cookie sheet. When done with all of the balls, cover with plastic wrap and freeze.
3. When the balls are frozen. take out in smallish batches to coat with chocolate. My batches never got bigger than 18. Melt some of chocolate chips in the microwave being careful to stir occasionally to prevent the chocolate from scalding. Roll a cake ball in the chocolate and then set on a separate plate and coat with sprinkles or nuts if desired. While rolling these, be sure to keep the others frozen until dipping. I finished mine over the course of three days whenever I had time and an arsenal of chocolate.
4. Refrigerate the finished truffles.
Etc: I used red velvet cake with cream cheese frosting coated with semi sweet chocolate but the possibilities are vast. There are so many different boxed cake mixes and frostings in the supermarkets. I sort of have a fantasy about recreating the flavors of a pineapple-upside-down cake. That's next I guess.
Also, coating these puppies is a pain in the butt. My system involved two spoons and it still wasn't terribly efficient so use whatever system works for you.