Red Velvet Cake Balls

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.