Christmas Cake Pops

• Baking & Spices

  • 1 package 2-layer-size cake mix
  • 12 oz Baking chocolate, semisweet dark, or white

• Ingredients

  • 1 cup Frosting:

• Desserts

  • 34 Lollipop sticks
  • 12 oz Or vanilla- or chocolate-flavored candy coating, red green

Found on bhg.com

Description

Directions

• Prepare desired-flavor cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper. Remove cooled cake from pan and crumble into a very large mixing bowl. Add desired-flavor frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1 1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes. In a small microwave-safe dish heat 1 ounce of the coating (about 1/4 cup) on medium for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted chocolate and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm. Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays. After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.

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