JACK-O'-LANTERN CAKE POPS

Jack-o'-Lantern Cake Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 54

Number Of Ingredients 10

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1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
4 cups orange candy melts
2 tablespoons shortening
54 paper lollipop sticks
Black string licorice, cut into 54 (2 1/2-inch) pieces
Block of plastic foam
1/2 cup black candy melts, melted
1/4 cup small multicolored candies or sprinkles

Steps:

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; flatten tops slightly. Place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave orange candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into rounded bottom of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted orange candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach licorice to look like handle, holding in place until set. Let stand until coating is set.
Spoon melted black candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe jack-o'-lantern face onto each cake pop. Use melted orange candy to attach candies to tops of pops.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg