BAKER'S GERMAN'S CHOCOLATE AND COCONUT CAKE POPS

BAKER'S GERMAN'S Chocolate and Coconut Cake Pops image

Make BAKER'S GERMAN'S Chocolate and Coconut Cake Pops for your next special occasion. Dipped in melted chocolate and a mixture of pecans and toasted coconut, BAKER'S GERMAN'S Chocolate and Coconut Cake Pops are a tasty twist on the classic celebration cake.

Provided by My Food and Family

Categories Recipes

Time 2h40m

Yield 42 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1-1/4 cups finely chopped pecans, divided
3 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate
1-1/2 tsp. shortening

Steps:

Prepare cake batter and bake as directed on package for 13x9-inch cake. Cool completely. Meanwhile, mix cream cheese and sugar in medium bowl until blended. Stir in 1/2 cup each coconut and nuts.
Crumble cake into medium bowl. Add cream cheese mixture; mix well. Shape into 42 (1-inch) balls. Freeze 10 min. Meanwhile, toast remaining coconut; combine with remaining nuts.
Melt chocolate as directed on package. Add shortening; mix well. Remove balls from freezer in small batches; insert lollipop stick into center of each. Dip balls in chocolate, then in coconut mixture. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm.

Nutrition Facts : Calories 1, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 16 g, Sugar 0 g, Protein 160 g