Red Velvet Cake Pops

November 30, 2016 By: Betty Crocker Comments

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Tagged: Desserts Desserts Betty Crocker Desserts Red Velvet Cake Christmas Christmas Easy Cake Thanksgiving Valentine's Day Thanksgiving Red Velvet Cake Cakes Cake Pops Christmas Desserts Valentine's Day Desserts Valentine's Day Desserts

Prep:: 60 mins
Cook:: 30 mins
Serves:: 46 servings

Red Velvet Cake Pops are the perfect bite of smooth chocolate and rich cream cheese. These southern favorites are decadent, yet petite enough to feel guilt-free about eating them.

Ingredients

Select ingredients:

1 box Betty Crocker™ SuperMoist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 bottle (1 oz) red food color

2 tablespoons unsweetened baking cocoa

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

1 package (24 oz) vanilla-flavored candy coating (almond bark)

2 tablespoons shortening

46 paper lollipop sticks

Red sparkling sugar

Directions

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper.
Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes.
Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.