Ingredients:
1 Box Duncan Hines Red Velvet Cake Mix
1 1/4 cup water
1/3 cup vegetable oil
3 eggs
1 tub cream cheese frosting
1 package white chocolate bark
1 package milk chocolate bark
sprinkles
chocolate chips for decorating
Preheat oven to 350 degrees. Spray and line a 13x9 cake pan with parchment paper.
In a stand mixer, add the cake mix, water, vegetable oil, and eggs and mix on medium speed for 2 minutes. Pour into the cake pan and bake for 35-38 minutes. Remove from the oven and let cool completely. It will cool even faster if you invert it over onto a large cutting board and break it apart with your hands after it's cool enough to handle.
When the cake has cooled completely, add it to a large bowl and break up into small pieces. Add the cream cheese frosting and stir well to combine. Put it in the refrigerator for 30 minutes.
Line two cookie sheets with parchment paper. Roll cake mixture into quarter size balls and lay on cookie sheet. Continue on...and on...and on...until all the cake has been rolled. Put them into the freezer for 1 hour to chill well.
Remove one of the cookie sheets from the freezer. Leave the other one in there for now. Melt half of the chocolate bark at a time in a microwave proof glass bowl and work in small batches. Use a spoon to help you dunk it in the chocolate and tap off the excess. Lay back on the cookie sheet, using a toothpick to help you push it off the spoon. Decorate immediately with sprinkles (if using) because the chocolate coating dries very quickly. Continue on until they have all been coated and decorated. You can also melt some chocolate chips and use a plastic baggie with the tip cut to drizzle on some pretty chocolate decorations.
Have fun and enjoy!