-
1
1. Mix together cake mix, pudding, water, vegetable oil and eggs using your mixer. Mix until creamy.
-
2
2. Spray a 13 x 9 oblong pan with Pam cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes.
-
3
3. Remove cake from oven. Cut into squares and cool on aluminum foil.
-
4
4. Tear cooled cake into small pieces and put into a large mixing bowl and set aside.
-
5
5. Get out your cherry chips and put onto a cutting board. Chop the chips into small pieces and set aside. Add chip pieces to the cake pieces and mix together.
-
6
6. Add frosting to the cake pieces and mix with a spatula until smooth.
-
7
7. Roll the cake mixture into small balls and place on an ungreased cookie sheet. Bake in oven at 350 degrees for about 15 minutes or until crispy on the outside.
-
8
8. Remove cake balls and cool on aluminum foil.
-
9
9. While the cake balls are cooling, melt your almond bark in the microwave. I usually put in 3 pieces at a time for 1 minute and stir frequently.
-
10
10. Line up your baking cups on the counter.
-
11
11. Scoop 1 teaspoon of melted almond bark into each baking cup.
-
12
12. Drop one cake ball into each cup on top of the almond bark.
-
13
13. I like to put the cake balls into the freezer for about 10 minutes. This lets the bark harden quickly.
-
14
14. Remove the cake balls from the freezer and remove the paper cups. Now the bark becomes an edible wrapper.
-
15
15. Put some Butter Cream Frosting into a decorating bag. Use Tip 2D to make a spiral on the top.
-
16
16. Since there is cream cheese in the frosting be sure to refrigerate your cakes.
