Chocolate Cherry Candy Cakes

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   1. Mix together cake mix, pudding, water, vegetable oil and eggs using your mixer. Mix until creamy.

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   2. Spray a 13 x 9 oblong pan with Pam cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes.

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   3. Remove cake from oven. Cut into squares and cool on aluminum foil.

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   4. Tear cooled cake into small pieces and put into a large mixing bowl and set aside.

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   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.

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   6. Add frosting to the cake pieces and mix with a spatula until smooth.

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   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.

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   8. Remove cake balls and cool on aluminum foil.

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   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.

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    10. Line up your baking cups on the counter.

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    11. Scoop 1 teaspoon of melted almond bark into each baking cup.

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    12. Drop one cake ball into each cup on top of the almond bark.

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    13. I like to put the cake balls into the freezer for about 10 minutes. This lets the bark harden quickly.

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    14. Remove the cake balls from the freezer and remove the paper cups. Now the bark becomes an edible wrapper.

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    15. Put some Butter Cream Frosting into a decorating bag. Use Tip 2D to make a spiral on the top.

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    16. Since there is cream cheese in the frosting be sure to refrigerate your cakes.

* Per serving · 4 servings · Values may vary.