In a large bowl with an electric mixer, combine the butter and sugar for 1 minute until it is smooth. Mix in the flour, cake mix, salt and vanilla and then add milk by tablespoonsful until a soft, PlayDoh consistency. Mix in the sprinkles.
Use a tablespoon-size measuring spoon or small ice cream scoop to portion out 24 pieces and roll each between your palms into a smooth ball. Place the balls on a wax paper or parchment lined bake sheet and chill for about 15 minutes.
Meanwhile, place the almond bark into a microwavable bowl and warm in the microwave in 30-second bursts, stopping and stirring between each, until the coating can be completely stirred into a smooth coating.
Use a skewer or two forks to hold the balls as you dip and swirl them into the warm coating. Return them to the lined bake sheet and immediately decorate each with some of the sprinkles. You will only use about 1/3 of the cake mix.
Store the rest in an airtight container to make more balls later, or make a small cake using about 2/3 of the called for ingredients and baking in a 7 x 11 greased pan.