Cake Balls

Christy gave me this awesome recipe (no surprise by now). Gavin requested them for a school party during his 2nd grade year and I ended up making them 2 more times for his class, per request!  They were a huge hit.  His teachers asked for the recipe and so it was passed on.  These are so versatile.  The cake balls without the coating can be stored in the freezer for several months before dipping.

1 pkg cake mix (DH yellow cake mix, chocolate cake mix, etc.)

3/4 of container frosting/icing (milk chocolate, vanilla, etc.)

1 quick coating (almond bark, etc.)

1 TB shortening, as needed

Prepare the cake mix according to the package using any pan size.  When cake has finished cooking, crumble while warm into a large bowl and stir in the frosting until well blended.  

Using a small scoop or melon baller, form balls of the cake mixture.  Place in the fridge or freezer for at least 1 hour (some say not to freeze to keep balls from cracking).

Melt almond bark in glass bowl in the microwave, stirring occasionally, until smooth (I melt 3 squares at a time).  Be careful not to burn it.  Add shortening to thin almond bark to make dipping easier.  Dip the balls in the almond bark. *optional: roll in nuts, sprinkles, coconut right after dipping in chocolate.