Witch’s Cauldron Halloween Cake Pops

• 60 MIN Prep Time
• 2 HR 45 MIN Total Time
• 35 Servings

1

box Betty Crocker™ SuperMoist™ dark chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box

1

cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)

4 1/2

cups black candy melts

6

teaspoons shortening

1

cup green candy melts

35

paper lollipop sticks

Black string licorice, cut into 35 (2-inch) pieces

Block of plastic foam   

Directions

• 1 Make and bake cake mix as directed on box for 13×9-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 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• 2In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 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 black candy (do not tap off excess). Place cake balls, tops down, on cookie sheet. Let stand until set.
• 3Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block. Let stand until set.