Ingredients
- 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
- 1 can cream cheese frosting (16 oz.) *I only used 3/4 of the can
- 1 package chocolate bark (milk or white chocolate)
- *I used Baker’s Dipping Chocolate that comes in the cups
- wax paper
Directions
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After cake is cooked and cooled completely, crumble into large bowl.
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Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) *NOTE I only used 3/4 can of frosting
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Roll mixture into quarter size balls and lay on cookie sheet.
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Chill for several hours – make sure they are really firm. (You can speed this up by putting in the freezer.) *I put mine in the freezer for about 20-25 mins
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Melt chocolate in microwave per directions on package.
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Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra – two forks also works great if your chocolate is warm enough.)
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Drizzle with extra chocolate bark
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Store in air tight container – does not have to be refrigerated, but I prefer them to be.