Mix together the cake mix, flour, sugar, and softened butter in a large bowl.
Add the vanilla and milk to the dry ingredients, mixing until smooth.
Use a scoop to form balls and place onto a cookie sheet. Refrigerate for 20 minutes.
Melt almond bark over low heat, or use a double boiler, making sure not to scald/overheat. Cover the cake truffles with almond bark by dunking and using a fork to tap off the excess. Transfer to non-stick parchment paper or wax paper with a fork, using a toothpick to ease off the fork. Decorate with sprinkles or icing, if desired.
Refrigerate until hardened and serve!
