Tiny treat

It’s difficult to pass up this homemade treat {thank you, Monica, for the sweet treat and recipe} because it’s red velvet — my favorite. These cakes are moist and exceptional.

1 cake mix (prepare cake mix per instructions on the box)
*Cream cheese frosting:

1 pkg of cream cheese
2 ½ cups of powder sugar
¼ soften butter
1 tsp of vanilla

Almond Bark (your choice, chocolate or vanilla)

*{source: Monica Cain}

Prepare the cake mix as per instructions on the box. Bake cake 350 degrees. Once cake is baked, set to cool.

Once the cake is cool, crumble it in a large mixing bowl. Mix the crumbled cake together with the cream cheese frosting. Once mixed, place it in the refrigerator for about half an hour.

Roll the cake into balls then place them in the freezer for about an hour.

Once you have your rolled cake balls in the freezer, start melting the Almond Bark. 
Best way to melt Almond Bark: Need a skillet, stainless steel bowl and wooden spoon. Fill a skillet 1/3 full with water. Place the skillet on a medium burner. Allow the water a few minutes to heat. 
Place almond bark in a stainless-steel bowl or other bowl that will not be damaged by heat. Break the almond bark into smaller pieces to facilitate the melting process. 
Set the bowl of almond bark in the pan of water so the heat from the water can melt the almond bark slowly and indirectly. Once the almond bark begins to melt, stir continuously with a wooden spoon to keep it smooth. Use the melted almond bark as directed in your recipe. 
Remove the cake balls from the freezer and dip into the melted chocolate (Almond Bark) one at a time. Hold the cake ball and turn it back and forth or softly tap it, so the excess chocolate falls off.

Place cakes in the refrigerator to dry out completely. Once dry, you may wrap it individually. Scrumptious.