Ingredients

• 1 (15.25 ounce) box red velvet cake mix
• 1 1/4 cups water (listed on cake box)
• 3 eggs (listed on cake box)
• 1/2 cup vegetable oil (listed on cake box)
• 1 (16 ounce) package cream cheese frosting 
• 1 pound almond bark
• 15 Red candy melts (optional for red stripes on top)

Instructions 

1. Bake the cake according to directions on the package.
2. Let it cool completely or put in the freezer for 45 minutes to cool down really fast or let it cool overnight)
3. Put the entire cake in a bowl and crumble it up. 
4. Stir in the container of frosting into the crumbled cake, about 1/2 a cup at a time, until it reaches a nice consistency that will hold together when you roll it in a ball.  

   

5. Roll the mashed cake and frosting into balls. Go as big or as small as you’d like, but keep in mind that they are rich, so most people prefer smaller. If you want them to look more like authentic cake bites, press them down so that they are the shape of a disc (not so rounded-out like a ball). Place bites on a large baking sheet and place them into the fridge for about 30 minutes. 

   

6. Melt white chocolate candy coating according to directions on the back of the package. Use a skewer to dip each ball.
7. Stick the cake bite back onto the pan or onto wax paper. 

   

8. Let the bites sit or stick them in the fridge. To drizzle candy melts, it works best if the cake bite coating has completely cooled and hardened. 
9. To drizzle the candy melts on top, melt candy according to package directions.

   

10. Spoon melted candy into a resealable sandwich bag.
11. Clip a tiny corner on the bag and drizzle the candy melts onto each bite.