Here’s the recipe from Bakerella, with tips from me on the side:

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) (you can use ANY type of cake. I used funfetti last night.)
1 can cream cheese frosting (16 oz.) (again, you can use ANY type of frosting. I used funfetti because that’s what I had around, but I bet cream cheese frosting is even more delicious.)
1 package chocolate bark (regular or white chocolate) (I just warmed 12-oz of semi-sweet chocolate chips and 1 T. shortening in the microwave until smooth. Obviously I didn’t have chocolate bark.)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) 
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) (I used my cookie dough scooper, which is perfect size, and then rolled them into nice balls from there. However, I gave up rolling them into balls halfway through—laziness—and the ones I just scooped directly onto the pan don’t look as nice. The chocolate doesn’t seem to cover them as smooth afterward.)
4. Chill for several hours. (You can speed this up by putting in the freezer.) (It’s much easier to dip them when they are more firm. Don’t freeze them, though.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. (Agreed. I had to reheat my chocolate mixture several times because it got too thick.)