12 oz. vanilla or chocolate flavored candy coating, chopped
12 oz. semisweet, dark, or white baking chocolate, chopped
34- 36 lollipop sticks
Instructions
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; set aside.
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 50% power (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 or baking
sheets. After coating is set, transfer to storage containers
and store, covered, in refrigerator. Let stand at room
temperature at least 30 minutes before serving.
Originally Submitted
10/10/2012
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