For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9×13-inch baking pans or line them with parchment paper.
2. In a large bowl, mix together the white cake mix, granulated sugar, water, eggs, vanilla extract, vegetable oil, flour, and kosher salt.
3. Add the sour cream and beat until smooth. The batter should be thick and creamy.
4. Divide the batter evenly between the prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely in the pans before transferring them to a wire rack.

For the Filling:

1. In a large bowl, beat the marshmallow creme and softened butter together until smooth and fluffy.
2. Gradually add the powdered sugar, vanilla extract, and kosher salt, continuing to beat until fully combined.
3. Add the heavy cream, one tablespoon at a time, until the filling reaches a smooth, spreadable consistency. You may need to adjust the amount of heavy cream for the right texture.
4. Set the filling aside.

Assembling the Cakes:

1. Once the cakes have cooled, use a round cookie cutter (about 2 inches in diameter) to cut out circles from the cake. You’ll need two circles for each cake.
2. Place one cake circle on a parchment-lined baking sheet.
3. Spread a generous amount of the marshmallow filling over the first cake circle. Top with a second cake circle, gently pressing down to sandwich the filling inside.

For the Coating:

1. Melt the almond bark according to the package instructions, adding Crisco or your chosen fat (vegetable oil or butter) to make it smooth and easier to dip.
2. Once melted, add a few drops of pink gel food dye to achieve the desired color. Mix well to ensure the dye is fully incorporated.
3. Dip each sandwich cake into the pink almond bark, covering it completely. Allow any excess coating to drip off, and then place the coated cakes back on the parchment paper to set.
4. Repeat the dipping process for all the cakes. Let them cool completely until the coating hardens.