Cake Pops

Ingredients

• 1 box (about 18 ounces) favorite cake mix
• Eggs, water, and part yogurt/applesauce/oil for oil on package
• 1/4-1/2 cup frosting (store-bought preferred), more or less as needed
• 1 bag (14 ounces) Candy Melts
• Ez-Thin or Crisco, as needed, to make coating thinner (optional)

Yields: 48 Tablespoons

Directions

1. Prepare cake mix as instructed on package. (Use part applesauce, yogurt, and oil for the oil to prevent the cake from having too much fat.)
2. After baking, cool cake in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
3. In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. (Do not add too much icing or the cake mix will be too moist and not hold shape! It will also be much harder to dip the cake pops.)
4.  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. Holding the cake pop stick in one hand, gently tap stick with your other hand to remove excess coating.
5. (Make sure both uncoated cake pops and melted candy coating are as close to room temperature as possible before dipping. This will prevent cracking.)
6. (Add Ez-Thin or Crisco to melted candy melts to make coating easier for dipping.)
7. Let set. Store cake pops in an airtight container at room temperature for up to 5 days.

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)