I LOVE this idea, absolutely my favorite treat I made all weekend. So easy, so delicious, and the possibilities are endless. I also made another batch, but instead of red velvet cake, I used a strawberry cake mix and vanilla almond bark. I got this recipe from Bakerella.com You will not be disappointed.
Red Velvet Cake Balls
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
1. After cake is cooked and cooled completely, crumble into large bowl.
2. 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.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. 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.)
To drizzle chocolate on top, melt with about a teaspoon of solid shortening (Crisco). This appears to be the only to thin-out almond bark - the bag specifically states not to use milk, water, butter, margarine, or oil. The shortening worked wonderfully. Next time I may melt a little for the dipping part as well.