Mix cake, water, oil and eggs and bake as directed on box.
Place cooled cake or scraps into a bowl in large pieces.
Using a fork, crumble the cake into a nice crumb.
Crumbled cake will be soft and fluffy.
Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
The cake central site says to use gloved hands because it’s easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you’d prefer.
Mix until a soft mushy dough forms.
Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
Place each ball on a platter.
Place platter into the freezer for about 30-90 minutes.
Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
Place dipped balls back onto the parchment paper lined tray for drying.
TIP: Store frozen – un-dipped – cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.