1 box (9 ounces) Duncan Hines Devil Food's Cake mix
1/2 can Duncan Hines Chocolate Frosting
6 ounces semisweet chocolate
6 ounces white chocolate
Bake cake according to package directions. Let cool and then crumble the cake into a large bowl. Add the chocolate frosting and mix to combine. Place bowl in the refrigerator for 30 minutes.
Using your hands, roll mixture into about 1 1/2-inch balls (you should have about 34). Place them on a parchment-lined baking sheet. Place in the refrigerator to chill for at least 4 hours or overnight. (This helps to prevent the cake from creating crumbs in the coating.)
Place semisweet chocolate and white chocolate in separate microwave-safe bowls. Microwave each bowl separately on 50% power at 30 second intervals, stirring after each interval until smooth. Dip half the balls into the melted semisweet chocolate and the other into the melted white chocolate, setting each back on the parchment-lined baking sheet. Using the tines of a fork, drizzle white chocolate on semisweet chocolate-coated balls, and semisweet chocolate on the white chocolate-coated balls. Chill until ready to serve, at least 3 hours.
(Each ball is 3 pts.)
PS: If you can't find the half boxes, just use a regular 18 ounce box of cake mix, prepare as directed and use the full can of frosting, and double the amount of chocolate.