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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   

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Directions

  • 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.
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