Preheat oven to 350 degrees F.
Spray a 13x9-inch baking pan with nonstick cooking spray. Set aside.
In a large bowl, beat cake mix, Champagne, canola oil, and egg whites at medium speed with a mixer until smooth. Pour batter into prepared pan.
Bake for 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for about 30 minutes, or until cool enough to handle.
Using your hands, crumble the cake into a large bowl.
Using a stand mixer or a hand mixer, combine the can of frosting with the cake crumbs until well combined. You should have a mixture that resembles cookie dough.
Place the bowl in the refrigerator for at least 3 hours or overnight, so that it can chill and firm up a bit (this will make it easier to scoop).
Once the cake dough is cool, line a baking tray with wax paper. Form small round balls with your cake mixture by rolling between your palms or by using a melon baller.** If you're using your hands and they start to get sticky, just keep them slightly damp with water and the cake dough will not stick to them.
Place the cake balls on the wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for about 1 hour.
Melt the white chocolate chips in a glass bowl in the microwave, stirring every 20-30 seconds until smooth.
Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the melted chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray. Tip: If using the toothpicks feels tedious, I often just hold the cake ball in my fingers and dip the top of it into the chocolate, covering as much of the cake ball as possible. It's messy, but it works!
Add sprinkles to the top of the cake balls before the chocolate has time to set.
Place cake balls in the refrigerator in an airtight container until ready to serve. They keep well in the refrigerator for at least a couple of weeks!