Red Velvet Cake Balls

Makes about 40-50 Cake Balls
Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with cream cheese frosting.


Roll mixture into balls and lay on cookie sheet lined with parchment paper.


Chill for several hours. I put mine in the freezer.


Melt chocolate in microwave per directions on package.


Here is the tricky part…after lots of trial and error this method worked best for me to coat the cake balls with chocolate:
Stick a toothpick into the top of the cake ball and submerge one at a time into chocolate.  Roll around until most of the cake ball is covered (the top won’t be covered and that’s ok for now) Place cake ball back onto baking tray.  Let harden for a few minutes then stick toothpick in bottom of the cake ball and re-submerge into chocolate (this tip covering the top of the cake ball).  Place back onto baking tray or into small cupcake liners when finished.