INGREDIENTS:

• Red Velvet cake mix and the ingredients on the box
• 1 to 1 ⅓ cups cream cheese frosting (store bought or homemade) 
• 24 ounces white chocolate or vanilla almond bark
• Sprinkles, chocolate, etc. for decorations

INSTRUCTIONS:

1. Bake the cake according to the directions on the box. Let it cool completely. 
2. Crumble the cooled cake into a large bowl. Add 1 cup of frosting and mix it up with a wooden spoon or electric mixer. 
3. The mixture may seem dry at first. It will take the cake a bit of time to absorb the moisture of the frosting. It is recommended to allow it to rest for 5 minutes to see if it needs more moisture. If it does, add more frosting a spoonful at a time until the mixture is a smooth consistency. A bit stiff like cookie dough. 
4. Once the mixture can be easily rolled into smooth balls, roll the cake balls into 1 inch balls and place on a parchment paper lined baking sheet. Place in the freezer for 1 hour. 
5. While the cake balls are freezing, melt the white chocolate slowly over a double boiler. Dip the cake balls in the white chocolate using a toothpick or a fork. Set the cake balls on parchment paper to harden. If you want to add sprinkles, add them right away while the chocolate is still wet.
6. Otherwise, wait till the white chocolate hardens and drizzle a bit of melted dark chocolate over the top. They keep in the fridge for a day or two or several weeks in the freezer.

Original Source: Chocolate with Grace