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Prepare box cake mix according to box instructions. Let cool. Crumble cooled cake into large bowl. Mix in about half a container of frosting until mixture can be rolled into quarter size balls.
Put balls on cookie sheet lined with wax/parchment paper. Put tray with balls in freezer for about 5 minutes or so.
Melt candy melts in a double broiler.
Dip sticks into candy melt to coat the tip, then stick into the slightly hardened cake balls. Freeze the pops for another 5 minutes or so.
Take out of freezer (may be better to do +/- 4 at a time, leaving the rest in the freezer), and dip the full pop into the candy melt. Cover as lightly, but fully as possible. Thick candy shell is not as desirable. Let balls harden. Can use a styrofoam brick/mold to hold cake pops upright.
You can store pops in individual wrappers, or put in a large zip lock bag all together. Do not put in fridge/freezer as the shell will sweat and pop won't taste good anymore.
They can supposedly last about 3 weeks...?! If they'll last that long!
1 box cake mix will yield about 45 cake pops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (11g)|
|Recipe Makes: 45 Servings|
|Calories from Fat: 11 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 74.4mg||3 %|
|Potassium 13.1mg||0 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 8.6g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 48
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