According to the instructions on your box of cake mix, add the needed ingredients and mix until well-combined and smooth. Add 1/4 bottle of Ale-8-One and the vanilla extract to the batter. Mix well.
Bake at the appropriate temperature and allow cake to fully cool.
Add the cake to a large mixing bowl; using a fork or a spoon, crumble it into small pieces.
Combine the crumbles with 4/5 of the container of white icing. Mix until uniformly combined.
Roll the mixture into small balls, placing them on a cookie sheet lined with wax paper. After doing so, place the cake balls in the refrigerator for a couple of hours (or very briefly in the freezer, around 10 minutes). The cake balls should be cool and firm, but not frozen.
In a microwave-safe bowl, melt the white almond bark according to the listed instructions. Stir it often.
Spoon the coating over each ball and allow excess to drip off.
Place the newly-dipped cake balls again on a wax paper-lined cookie sheet. Add sprinkles immediately, as you want to place them before the coating hardens.
If there is extra coating around the cake balls, it is easy to break off (if desired) once cool.
I enjoy placing a toothpick in each one, as it enables the cake balls to be easily picked up. If you purchase decorative ones, it’s also a nice way to add a finishing touch!