Basically what you do is:
Bake a box cake per the directions and allow to cool to room temperature. Then you crumble the cake up into a bowl so that you have a bowl full of tiny cake crumbles. Leave out any crusty edges(or eat them as we did). Now you can either mix in a can of frosting or as we did mix in a cup and a half of peanut butter that has been thinned by gradual heating in the microwave(I didn’t thin with oil because it needed to solidify later in the process). Mix thoroughly and pop it in the freezer for an hour to set. Remove from freezer and form into 3/4” balls. Place these back in the freezer for a couple of hours. Melt some almond bark and coat the frozen cakeballs. Allow these to set and then serve at room temperature.
The great thing about this recipe is that you can make your own flavors. My next attempt will be carrot cake with cream cheese frosting!