Mix and bake your cake of choice. When baked, it should be equivalent to two 8" round cakes or one 9x13" rectangular cake.

Line a large baking sheet with wax paper. Set aside. Once cake has cooled, crumble it into a large mixing bowl along with the frosting. Stir with a fork until everything is combined and no streaks of frosting or chunks of cake remain.

Using a small 1" scooper (or two spoons) scoop out little mounds of the mixture and place on the lined baking sheet. Freeze for about 10 minutes, roll into balls, then return to the freezer as you melt the chocolate.

To melt chocolate, pour chocolate chips into a microwave-safe bowl and microwave for one minute. Remove, stir, then return to microwave for 30 seconds to 1 minute until fully melted. Stir in vegetable oil until smooth.

Using a skewer, stab one of the cake truffles and dip into the melted chocolate until fully coated. Tap skewer on side of bowl to get rid of any excess chocolate, then use another skewer to release the truffle back onto the lined baking sheet. Top with sprinkles, if desired.

Place finished truffles in the refrigerator for ten minutes to allow the chocolate to set. Truffles can be stored in an airtight container in the refrigerator for several days.