Red, White and Blue Cake Pops

Prep: 1 hr 15 min | Yield: 40 servings

Ingredients

Line several cookie sheets with waxed paper.
Make and bake cake mix as directed on box for 13 x 9-inch pan, using water, oil and eggs.
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 for 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.

A mini ice cream scoop makes it easy to get an even amount of dough before rolling into balls.

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.

Recipe and photo used with permission from: Betty Crocker
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