Mix cake ingredients as noted above – making sure to omit oil from package directions. Reduce water to 2/3 cup, and add 1/3 cup Irish Cream to cake mix. Pour batter into a 9 x 13” pan prepared with baking spray. Bake up to 25 - 30 minutes per package directions. Test doneness at 20 minutes to avoid over-baking, and remove cake from oven when a toothpick inserted in the middle comes out clean.

Allow cake to cool completely. Trim the cake edges slightly (eat the trimmings!), and the crumble the rest of the cake with your hands into a large mixing bowl. A food processor also works well.

In a small mixing bowl, combine the softened cream cheese and ¼ cup Irish Cream. Then, add the mixture to the crumbled cake.

Using a flexible rubber spatula, mix, press, and “smear” the crumbled cake and cream together until it becomes dough-like and there are no crumbs left in the bowl.

Using a Tablespoon-sized measuring spoon, scoop the dough and press it against the bowl to lightly pack the dough into the measuring spoon. Remove the dough using a small spoon, and roll into balls by hand. Rinse hands under cool water and dry well if dough sticks to your hands.

Line the cake bites up on a tray or cookie sheet lined with parchment paper or aluminum foil (optional, for easier clean-up).

Melt almond bark or white chocolate according to package directions, being careful not to over-heat. Using a fork, drizzle the melted bark/chocolate over the cake bites in whatever pattern you like. (I went for a “silly string” look here!)

Place cake bites in a single layer (i.e, in a covered cake pan), cover, and refrigerate until ready to serve. Cake bites are delicious right out of the refrigerator, but the flavor and texture is best at room temperature.