Strawberry Cake Blobs

First, make the cake:

Note: your cream cheeses should be at room temperature.

1. Preheat oven to 350 degrees F (175 degrees C). Grease 13 x 9 cake pan.
2. Make cake per directions on box except substitute the pureed strawberries for the water that the package specifies (and, at your discretion, add one more egg than box calls for- I suggest adding a third if only two are called for) and add 4 ounces of plain cream cheese and 4 ounces of strawberry cream cheese at room temperature. Beat until smooth and pour into prepared pan.
3. Bake for about 20 to 25 minutes or until golden brown. It is a moist cake, so a tester-toothpick may not come out clean.

Second, make the cream cheese frosting:
1. In a medium bowl, cream together all remaining cream cheese (12 ounces of plain cream cheese and 4 ounces of strawberry cream cheese) and the butter until creamy. Mix in vanilla, then gradually stir in the confectioner’s sugar.

Third, make the blobs:
1. Let cake cool.
2. Crumble the entire cake into a large bowl. Add the cream cheese frosting and mix until completely moistened.
3. Shape the mixture into balls (about 1.5 to 2 inches each) and place on wax paper (it will make several blobs). Freeze for about an hour.
4. Heat the chocolate almond bark in a double boiler (or, if you don’t have a double boiler us a heatproof glass bowl placed over a pot half-filled with boiling water) until bark is melted. One by one, coat the frozen cake blobs with bark and set on wax paper to cool.
5. Heat the white chocolate bars in the same manner as the chocolate bark. When melted completely, dip a fork into the melted chocolate and drizzle over the chocolate-covered blobs (or design patterns with white chocolate, if desired).

Make sure they are cooled completely and enjoy!