1. Bake cake as directed on the box, using a 13 x 9 x 2-inch cake pan. Let cool completely.
2. Once cake is cooled, get organized and set aside at least an hour to crumble, roll and dip 4 dozen cake balls.
3. Crumble cooled cake into a large mixing bowl: Cut a baked 13 x 9-inch cake into four equal sections. Remove a section from the pan, break it in half and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break apart any larger pieces. Repeat with each section until entire cake is crumbled into a fine texture. (If large pieces are mixed in, the cake balls may turn out lumpy and bumpy.) You should not see any large pieces of cake.
4. Add 3/4 of the container of frosting. Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. (You will not need the remaining frosting; if you use the entire container, the cake balls will be too moist.)
5. The mixture should be moist enough to roll into 1-1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a parchment or wax papercovered baking sheet.
6. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
7. If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.