Devil's Cake Balls

This is a recipe I have seen online many times but tonight I saw a version of these with red velvet cake inside and chocolate outside. I was dying to try it, as they were stunning with the red insides. However since this recipe calls for Red Velvet Boxed Cake Mix and after checking two different stores in my area, they did not have any. So I decided to do my own version and used Devil's Food mix instead. I thought about doing a white chocolate outside, but knew it would be very hard to coat it fully and not be able to see the dark chocolate inside. You can however, use any mixture you like. You can choose any kind of cake mix, any kind of frosting, and any kind of meltable chocolate for the outside. Craft stores like Hobby Lobby and Michael's often have a good selection.

These turned out great!

DEVIL'S CAKE BALLS

• 1 Box Devil's Food Cake Mix ( I used Duncan Hines, also make sure you have ingredients needed to prepare cake. Usually oil, eggs, and water)
  
• 1 16oz container cream cheese frosting (do not buy the "whipped" kind, and also do not use regular cream cheese. Buy the frosting sold right by the cake mix boxes.
• 1 package chocolate for melting. I used a big block of almond bark. You can use any kind of chocolate used for melting. Don't just use regular chocolate chips.
  
• Wax paper or foil (lightly sprayed with cooking spray)

1. Prepare cake as directed in a 13x9 pan, or any other easy method. Cool completely.
2. Once cake is cooled, crumble cake into a large mixing bowl. Discard any hard chunks around the edges.
3. Dump entire container of cream cheese into crumbled cake. Mix well. I had to use my hands. It's messy but wasn't quite working with a fork.
4. Put bowl in freezer for 15 minutes or fridge 30 minutes.
5. Line 2 cookie sheets with wax paper or foil (lightly spray foil) and using your hands, form balls into tablespoon sized balls. Place on cookie sheets.
6. Freeze balls for 30 minutes.
7. Melt a few blocks of chocolate bark at a time. Don't do all at once. Using a slotted spoon or fork, dip cold balls into chocolate, tap utensil against side and let ball slide off spoon and back onto the cold cookie sheet. Continue until all balls are coated. They will start to harden immediately.
8. If you have any left over melted chocolate, put it into the corner of a little baggie and cut the tip off. Use as a "cake decorator" and drizzle little designs all over your devil balls.
9. You can keep these in the fridge in an air tight container or on the counter in an air tight container.