1 box red velvet cake mix (bake as directed for 13 x 9)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)
Combine the cooked and cooled cake into large bowl. Mix thoroughly with entire can of frosting. When combined, roll mixture into quarter-size balls and lay on cookie sheet. Chill for several hours. Put sheets in freezer to speed up process. Melt chocolate in microwave per directions on package. Melt small amounts at a time, since it hardens quickly. Using a spoon, dip and roll balls in chocolate and lay on wax paper until firm.