• Before you start on this recipe, the red velvet cake needs to be baked and cooled. Once made, break apart the cake into fine crumbs.
  1 red velvet cake
• Add softened block of cream cheese, white cake frosting and mini chocolate chips. Blend all ingredients together well. It helps to use a spatula.
  8 oz. cream cheese, 1/2 cup white frosting, 1/2 cup mini chocolate chips
• Once cake mixture is blended, use a tablespoon scoop to portion out dough. Roll into your hands and place onto a baking sheet covered with parchment paper.
• When baking sheet is full, freeze cake balls for 30 minutes.

Dipping Cake Balls in Chocolate

• Place half of the chocolate bark into a microwave safe bowl and microwave according to package directions. Using a fork, dip cake bites into melted chocolate, letting excess chocolate fall back into the bowl, and place chocolate covered ball onto a baking sheet lined with wax paper.
  24 oz. chocolate almond bark
• Before the chocolate hardens and sets, sprinkle with white or holiday sprinkles. Working in batches, repeat until all cake balls are covered and decorated. Let set to harden, which works great in fridge or freezer if you need it to set quickly.
  white sprinkles