Prepare and bake Classy Chocolate Pound Cake Mix as directed on package; cool completely. While cake is cooling, combine margarine, peanut butter and powdered sugar; stir until smooth. Cut cake in half. Crumble half into bowl.(Reserve the other half for another use.) Reserve ½ cup of the peanut butter mixture; combine the rest with the crumbled cake. Roll mixture into 1-inch balls; place balls on a waxed paper-lined or lightly greased baking pan. Place pan in the freezer for about ½ hour or until the balls are firm.
Using a toothpick or small skewer, dip the balls into the melted chocolate. (If the chocolate is too thick, thin with a teaspoon or two of solid shortening such as Crisco.) Place balls on waxed paper. Place reserved peanut butter mixture in small plastic baggie and clip 1/8-inch corner, then squeeze 1/4 teaspoon of the mixture on top of each cake ball. Refrigerate until chocolate is set. Makes 40-48 cake balls.