Using a 9x13 pan, bake the cake according to the instructions on the box. Let cool completely before continuing to the next step. 

Using a fork, break the cake into a crumb-like consistency. Once the cake is fully broken, grab the softened cream cheese and starting mixing it into the cake with your hands until fully incorporated. 

Roll into golf ball sized balls and place on a lined baking sheet. This should make about 30-35 truffles. Place in the fridge to chill while preparing the chocolate.

Using a heatproof bowl, prepare the melting chocolate by placing it in the microwave for 30-second increments, mixing in between. Once the chocolate is ready grab your truffles and evenly coat with the chocolate, I found that using a spoon was the easiest. Once they are all coated place back in the fridge for the chocolate to harden.

Place the leftover melting chocolate in a ziploc bag, then cut a tiny piece off the corner, this will be your piping bag. Once the truffles coated in chocolate are hard take them out and pipe the truffles using the chocolate in the ziploc bag. 

Once they are designed to your liking put them back in the fridge until the chocolate is hardened again.

Enjoy!!