1box red velvet cakeprepared according to the box directions
16ounce(454g)cream cheese frosting
16ounce(454g)package white chocolate bark
Sprinklesoptional
Instructions
Prepare the cake according to the package directions. Allow it to cool completely before making the truffles.
Once the cake has cooled, crumble it into small pieces and place it in a large bowl.
Transfer the cream cheese frosting to a microwave safe bowl and microwave it for 15-20 seconds, or just until it is thinned and pourable.
Add the warm frosting to the crumbled cake and stir until the mixture comes together in a soft dough.
Scoop out 1 tablespoon sized balls and place them on a parchment lined baking sheet.
Freeze the truffles for 30 minutes.
Roll the truffles between your hands to create smooth, even balls.
Melt the white chocolate bark according to the package directions. Dip the truffles one at a time into the white chocolate bark and then place it back on the parchment lined baking sheet.
If decorating with sprinkles, make sure to add them while the white chocolate bark is still wet.
Allow the truffles to set completely before transferring to an airtight container. Store in the fridge for up to three days.