Directions:
Preheat oven to 350°F. Spray two 8-inch or 9-inch round pans or one 13x9x2-inch sheet pan with baking spray.
In a large bowl combine cake mix, pudding mix, eggs, water, and oil; beat on medium speed with electric mixer 2 minutes. Pour into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for sheet pan, or until toothpick inserted in center(s) comes out clean. Cool in pan(s) 10 minutes; remove from pan(s) to cooling rack and cool
completely. Use one of the round cakes or half of the sheet cake; freeze the rest for future use.
In a large bowl use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into balls. Chill in refrigerator at least 2 hours.
Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.
Makes 48—1-tablespoon-size cake ball pops (each about 1¼ inches in diameter).
Makes 24—2-tablespoon-size cake ball pops (each about 1½ inches in diameter).
Makes 16—3-tablespoon-size cake ball pops (each about 1¾ inches in diameter).
Recipe from Wilton Enterprises.
*See more recipes in our desserts collection |
