CAKE POPS RECIPE
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.) or royal icing
1 package chocolate bark (regular or white chocolate) or candy melts
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours in the freezer.
5. Melt chocolate in microwave per directions on package or through double broiler.
6. Dip lollipop sticks on to melted chocolate and insert into the balls.
7. Roll balls in chocolate and stick on styrofoam block to dry. (Use a spoon to dip and roll in chocolate and then tap off extra.)
6. Dip lollipop sticks on to melted chocolate and insert into the balls.
7. Roll balls in chocolate and stick on styrofoam block to dry. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
