Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the 1 1/2 cups cake mix, flour, milk, vanilla, almond extract, salt, and sprinkles and mix until combined.

Microwave one bag of white chocolate chips in a microwave-safe bowl for one minute. Remove, stir, then microwave for 30 more seconds until smooth. Add 2 tablespoons of the cake mix and stir until combined.

Pour white chocolate into prepared baking sheet and spread into a thin rectangle. Mine ended up being 9 by 13 inches. Freeze for 10 minutes or until hard.

Scoop the cake mix dough onto the white chocolate and spread into an even layer with your fingers.

Melt the second bag of chocolate chips in the microwave as you did with the first bag. Add in the remaining 2 tablespoons of cake mix and stir until combined. Pour white chocolate over the cake mix layer, spreading it out into an even layer. Sprinkle the top with sprinkles and freeze until set--about 5 minutes.

Break bark into several pieces. Store bark in a tightly sealed container in the refrigerator.