Frances’ Red Velvet Bon Bons

Published 12:00 am Friday, March 28, 2008


1 box red velvet cake mix (prepare as directed on box)

1 16-ounce container of cream cheese frosting

1 pound almond bark white or chocolate


Bake cake per package directions in a greased 9×13 pan. When cool, crumble into a large bowl and mix with the icing. (May be better with fingers) Form into ping-pong size balls and place on cookie sheet. Refrigerate until firm. Melt almond bark over hot water and stir until smooth, or melt in microwave in 30-second intervals. Dip firm balls in the melted bark and place on wax paper to dry. Enjoy.