White Chocolate Cake Pops Recipe

Instructions

1. Step 1

   Heat oven to 350ºF.

2. Step 2

   Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.

3. Step 3

   Crumble cake into large bowl. Add frosting; mix well. Shape into 40 (1-inch) balls; place in single layer on rimmed baking sheet. Freeze 10 min.

4. Step 4

   Melt chocolate as directed on package. Working in small batches, dip 1 lollipop stick 1/2 inch into melted chocolate, then insert dipped end of stick into center of 1 cake ball; return to baking sheet. Repeat with remaining cake balls and additional lollipop sticks. Freeze 30 min. Let remaining melted chocolate stand at room temperature until ready to use.

5. Step 5

   Cover second baking sheet with waxed paper. Warm remaining melted chocolate by microwaving it on HIGH 30 sec. or just until heated through, stirring every 10 sec.

6. Step 6

   Dip cake pops, 1 at a time, into chocolate, turning to evenly coat all sides of each pop with chocolate; top with sprinkles. Stand, stick ends up, on prepared baking sheet.

7. Step 7

   Refrigerate 30 min. or until firm.