Recipe courtesy Bakerella
· 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 1 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 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.)
Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package.
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.)
My notes: I didn’t put all of the frosting, more like ¾ of the can and it was still moist. Too make the tiffany blue color, I used white melting candy (Joann’s) and added some turquoise food coloring (gel). Also, since it’s not real chocolate, I added some oil (I know so gross, I couldn’t find real white chocolate ok?!) to make it thinner. Making sure the balls are very cold is a good idea so that the “chocolate” sets very quickly. Last but not least I added edible “pearls” (Ralphs).