• Preheat the oven to 350 degrees. Grease 1-2 mini doughnut pans with butter or oil. Set aside.
• Combine the cake mix, eggs and egg yolk, milk, and melted butter in a large mixing bowl, whisking until well blended.
• Portion the batter into the prepared doughnut pan.
• Bake for 12 minutes or until baked through and the toothpick test returns clean.
• Repeat with the remaining batter if you are working with one pan at a time.
• Gently remove from the pan and let the doughnuts cool on a wire rack.

Decorate

• Melt the almond bark in a microwave-safe bowl in the microwave at 50% power. Heat in 30-second intervals, stirring in between each interval until the chocolate is smooth.
• Dip the top of each doughnut into the melted chocolate, then place on a parchment-lined baking sheet.
• Sprinkle immediately with the green sanding sugar, before the chocolate sets so the sugar will be sure to stick.
• Repeat the melting process with the red candy melts in a new bowl.
• Transfer the melted chocolate into a piping bag with a small round tip. Alternatively, you can use a zip-top bag with the corner snipped off if you don’t have a piping bag.
• Drizzle the melted red chocolate over the doughnuts.
• Set aside for about 30 minutes for the chocolate to cool and set before serving or storing.