Make and bake cake mix as directed on box for 13 x 9-inch pan, using water, oil
Cool completely, about 1 hour.
With fingers, crumble cake into large bowl. Add frosting; mix well with fingers
until dough forms. Shape into quarter-size balls; place on cookie sheets.
Freeze about 15 minutes.
When ready to assemble, in small microwavable bowl, microwave candy melts uncovered
as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy,
then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
When all cake balls have sticks, gently swirl 1 cake ball in melted candy to
coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to
decorate; place in plastic foam to allow candy to harden.
Repeat with remaining cake balls and melted candy.
Prep Time 1 hr 15 min | Total Time 3 hr | Servings 40
A mini ice cream scoop makes it easy to get an even amount of dough before rolling
If candy melts are still very thick, add an additional 1/2 teaspoon of shortening
until mixture is smooth.
If you want to make colored cake like red, blue or green, add a few drops of
food color of your choice to the cake batter and mix well before baking.
Cake pops do not need to be refrigerated.
For added decoration, dip cake into candy only, allow them to dry completely
and decorate with Betty Crocker® decorating icing.
Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe.