Preheat your oven to 350°F (175°C). Combine the red velvet cake mix, water, oil, and eggs according to the package instructions. Pour into a greased 9x13 inch pan and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.

Remove the cake from the pan and crumble into fine pieces in a large mixing bowl.

Add the softened cream cheese to the crumbled cake and mix until a dough-like consistency forms.

Roll about two tablespoons of the mixture into smooth balls and place on a parchment-lined baking sheet. Freeze for at least 30 minutes.

Melt the almond bark or white chocolate candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each chilled truffle into the melted chocolate using a fork, tapping off the excess. Place back on the parchment-lined sheet.

Allow the covered truffles to set at room temperature for 30 minutes or in the freezer for 10 minutes to harden.