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First, make the cake:
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Note: your cream cheeses should be at room temperature.
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1. Preheat oven to 350 degrees F (175 degrees C). Grease 13 x 9 cake pan.
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2. Make cake per directions on box except substitute the pureed strawberries for the water that the package specifies (and, at your discretion, add one more egg than box calls for- I suggest adding a third if only two are called for) and add 4 ounces of plain cream cheese and 4 ounces of strawberry cream cheese at room temperature. Beat until smooth and pour into prepared pan.
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3. Bake for about 20 to 25 minutes or until golden brown. It is a moist cake, so a tester-toothpick may not come out clean.
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Second, make the cream cheese frosting:
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1. In a medium bowl, cream together all remaining cream cheese (12 ounces of plain cream cheese and 4 ounces of strawberry cream cheese) and the butter until creamy. Mix in vanilla, then gradually stir in the confectioner's sugar.
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Third, make the blobs:
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1. Let cake cool.
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2. Crumble the entire cake into a large bowl. Add the cream cheese frosting and mix until completely moistened.
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3. Shape the mixture into balls (about 1.5 to 2 inches each) and place on wax paper (it will make several blobs). Freeze for about an hour.
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4. Heat the chocolate almond bark in a double boiler (or, if you don't have a double boiler us a heatproof glass bowl placed over a pot half-filled with boiling water) until bark is melted. One by one, coat the frozen cake blobs with bark and set on wax paper to cool.
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5. Heat the white chocolate bars in the same manner as the chocolate bark. When melted completely, dip a fork into the melted chocolate and drizzle over the chocolate-covered blobs (or design patterns with white chocolate, if desired).
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Make sure they are cooled completely and enjoy!
