Make cake according to directions on box and bake as directed. While baking mix together butter, cream cheese, powdered sugar, vanilla, and milk to make a frosting.
When cake is done dump immediately into a large bowl with the cream cheese frosting (or store bought frosting) and mix it all together while still hot (it will be a little mushy).
In the past, Kathy would refrigerate this mixture overnight and then roll the cake into balls and dip in melted dipping chocolate. But after making hundreds and hundreds of these, she found a new trick that speeds up the process.
Line a jelly roll pan with waxed paper and pour the cake mixture into the jelly roll pan. Put another layer of waxed paper over the top and work the mixture into the corners flattening it to make a layer of cake mixture that is about 1 inch thick. Be sure to get all the air pockets out so you can get a nice, smooth, dipping edge. Wrap with tinfoil nice and tight to keep the air out and then freeze it (preferrably over-night).
Cut into squares and dip in melted dipping chocolate. They will freeze beautifully for months before they are dipped. Once cake bites are dipped do not refrigerate or freeze, just eat them!
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