Cake Truffles - cooking recipe

Ingredients

1 (18 1/4 ounce) box cake mix (any flavor)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can cream cheese frosting
1 (1 1/2 lb) package chocolate bark
wax paper
candy sprinkles, to decorate (optional)
chocolate chips, melted, to decorate (optional)

Preparation

Cook the cake as directed on the box for a 13 X 9 cake.
After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
Chill for several hours (you can speed this up by putting in the freezer).
Melt chocolate in the microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
Decorate as desired.
NOTES:
For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).