Cake Batter Balls
1 1/2 cups flour
1 cup yellow cake mix
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 tsp vanilla
1/8 tsp salt
3-4 tbsp milk
2 tbsp sprinkles
16 oz (8 squares) white almond bark
4 tbsp yellow cake mix
sprinkles, for decoration
Beat together butter and sugar with an electric mixer until combined. Add cake mix, flour, salt, and vanilla, mixing well.
Add milk and beat until a dough consistency forms. Stir in sprinkles.
Roll dough into one-inch balls. Place on a cookie sheet lined with wax or parchment paper. Chill for 15 minutes in the fridge or freezer.
I actually left mine in the freezer overnight, which worked out fine. I just had to dip & put on the sprinkles really fast because the chocolate was hardening quick!
Melt almond bark in the microwave in 30-second increments, stirring after each increment. When bark is smooth and melted, stir in cake mix until smooth.
Dip cake batter balls in almond bark to coat completely. Remove with a fork and place on wax or parchment paper lined baking sheet.
Decorate immediately with sprinkles. Store in an airtight container in the fridge.