Chocolate Cherry Candy Cakes

1. Mix together cake mix, pudding, water, vegetable oil and eggs using your mixer. Mix until creamy.

2. Spray a 13 x 9 oblong pan with Pam cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes.

3. Remove cake from oven. Cut into squares and cool on aluminum foil.

4. Tear cooled cake into small pieces and put into a large mixing bowl and set aside.

5. Get out your cherry chips and put onto a cutting board. Chop the chips into small pieces and set aside. Add chip pieces to the cake pieces and mix together.

6. Add frosting to the cake pieces and mix with a spatula until smooth.

7. Roll the cake mixture into small balls and place on an ungreased cookie sheet. Bake in oven at 350 degrees for about 15 minutes or until crispy on the outside.

8. Remove cake balls and cool on aluminum foil.

9. While the cake balls are cooling, melt your almond bark in the microwave. I usually put in 3 pieces at a time for 1 minute and stir frequently.

10. Line up your baking cups on the counter.

11. Scoop 1 teaspoon of melted almond bark into each baking cup.

12. Drop one cake ball into each cup on top of the almond bark.

13. I like to put the cake balls into the freezer for about 10 minutes. This lets the bark harden quickly.

14. Remove the cake balls from the freezer and remove the paper cups. Now the bark becomes an edible wrapper.

15. Put some Butter Cream Frosting into a decorating bag. Use Tip 2D to make a spiral on the top.

16. Since there is cream cheese in the frosting be sure to refrigerate your cakes.