1 box red velvet cake mix
1 container of cream cheese frosting (16 oz)
1 package chocolate almond bark (regular or white chocolate, whatever your preference)
First, bake the cake according to the directions on the box, using a 13x9 cake pan. After the cake is done, let it cool completely and then crumble it into a large bowl. Mix it with the container of cream cheese frosting - I used my hands for this, it's messy but much easier to get it thoroughly mixed!
Next, hand roll the cake/frosting mixture into little balls.. about quarter-sized or a little bigger.. and lay them on a cookie sheet. My batch made about 55. Then put them in the fridge for several hours (I left mine in over night because I had to go to work, and I work late) or you can put them in the freezer to speed up the process. You want them to get a little firm so they don't fall apart when you roll them in the chocolate. After they're nice and firm, melt the chocolate in the microwave (or you can use a double boiler, but I prefer the microwave, directions are on the package) and roll the balls in chocolate and lay them on wax paper until the chocolate coating has dried and hardened. I used a spoon to dip and roll them in the chocolate, then tapped the spoon against the side of the bowl to get the extra off. Also, when using the almond bark, I only melted a couple blocks at a time because it thickens fast. It's just easier to use when it's hot.