- 25 Minutes
- 30 Minutes
- Prepare the chocolate cake mix in a 9x13 inch baking pan according to the package directions. Allow to cool to room temperature.
- Crumble the cake in a large bowl. Add the marshmallow spread and mix to combine. The cake should hold its shape; if dry, add 1 tablespoon of marshmallow spread at a time until the consistency is reached.
- Line a baking sheet with parchment paper. Roll the cake mixture into tablespoon-sized balls, insert a lollipop stick halfway through and place on the baking sheet. Refrigerate for 30 minutes.
- Melt the candy coating according to the package directions. Dip each cake pop into the melted candy coating and tap against the side of the bowl to remove excess chocolate. Place back on the baking sheet or stand in a piece of Styrofoam. Decorate with sprinkles.
Recipe Tip: If you don’t have lollipop sticks, you can substitute with popsicle sticks. Otherwise, refrigerate the cake pops without any sticks. Place the chilled cake balls onto a fork, dip in the melted candy coating and tap the side of the bowl to remove excess chocolate. Allow to dry on a parchment-lined baking sheet.