ROBIN'S EGG CAKE POPS

Robin's Egg Cake Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 40

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
1/4 cup miniature semisweet chocolate chips
4 cups light blue candy melts or coating wafers (24 oz)
2 tablespoons shortening
40 paper lollipop sticks
Block of plastic foam

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 1/2-inch balls; place on cookie sheet. Shape each ball into egg shape. Freeze until firm; keep refrigerated.
In food processor, place chocolate chips. Cover; process until finely ground. Set aside.
In large microwavable bowl, microwave 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 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle tops with ground chocolate chips. Let stand until set.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg