Preheat oven to 350 degrees.
Spray a large deep cookie sheet with Pam spray.
Sift flour, cocoa, baking soda, and salt.
Mix with a wire whisk.
In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
Add the egg, vanilla, red velvet extract, and red gel food colouring.
Add flour and buttermilk, 1/2 of each at a time, mix until completely combined.
Pour or scoop the batter unto the cookie sheet.
Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
Completely cool the baked cake.
Using a metal spatula remove the cooled cake from the cookie sheet and begin to break into pieces.
Put these cake pieces in a large bowl.
Add 1 cup chocolate frosting (either homemade or purchased) and using your hands mix cake pieces and frosting together forming a round ball. (About the size of a large gum ball.). Check to see if cake balls will hold and keep the ball shape.
If so, make as many cake balls as batter will allow.
Now using the cake balls sticks and melted white chocolate, dip one end of the stick into the melted white chocolate.
Put the cake balls into the refrigerator to chill for 2-3 hours.