Red Velvet Cake Balls - cake mix

Method

• Cook cake as directed on box for the 13 x 9 cake.
• After cake is cooked and cool completely, crumble into large bowl.
• Mix cake crumbles thoroughly with one can cream cheese frosting.
• It may be easier to use fingers to mix together, but be warned it will get messy.
• Roll mixture into quarter size balls and lay on a cookie sheet.
• This should yield 45 to 50 balls.
• You can get even more if you use a mini ice cream scooper, but hand rolling is preferred.
• Chill for several hours in a refrigerator.
• As a shortcut, you may place in a freezer for about 30 to 45 minutes.
• Melt chocolate bark in the microwave as directed.
• It is best to melt only a few pieces of chocolate bark at a time because it starts to cool and thicken.
• It is easier to work with the chocolate while it's still hot.
• Roll balls in the melted chocolate and lay on wax paper until firm.
• Use a spoon or toothpick to dip and roll in chocolate.
• Tap away extra chocolate sauce.