1 box (about 18 ounces) Red Velvet cake mix
1 box (3.4 ounces) chocolate pudding mix
1 cup water
1/3 cup vegetable oil
1/2 cup canned cream cheese icing
1 bag (14 oz) White Candy Melts
Step 1 –
Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
Step 2 –
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Step 3 –
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
Step 4 –
In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake 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; let set.
Step 5 –
Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)
Recipe by: Wilton