Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray. If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time. Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set.
Melt the vanilla almond bark. At this point you can drizzle it over the truffles for decoration.