Ingredients
1 package red velvet cake mix (regular size)1 can (16 ounces) cream cheese frosting1 pound each white, milk chocolate and dark chocolate candy coating
Preparation
Prepare and bake cake mix according to package directions using a 13x9-in. baking pan. Cool completely.
Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, about 1 hour. Shape into 1-1/2-inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour.
In a microwave, melt white candy coating; stir until smooth. Dip first 20 cake balls into coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. If desired, drizzle with additional candy coating. Store in airtight containers.
