Red Velvet Cake Balls

1 box Duncan Hines Red Velvet Cake mix
1/2 tub Duncan Hines Cream Cheese Frosting
1 package white almond bark or melting chocolate
1 Tbsp. Crisco shortening

Prepare the cake mix according to the low cholesterol package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. You may only need half the tub of frosting. Just add the frosting in stages until you can roll some mixture into a ball and it holds its shape. Refrigerate for at least 3 hours or overnight. Use a melon baller or small scoop to form balls of the cake mixture. (I used a teaspoon measuring spoon.)
Melt almond bark with Crisco in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Reheat almond bark as needed to keep it smooth and thin enough to dip with.

Serving Size: 1 ball