Ingredients | Instructions |
| Bake cake according to directions on box. Cool several hours. Cut into pieces, remove from pan, placing in a large bowl. Crumble with a fork into small pieces. Stir 1/2 can cream cheese frosting until softened. Add to crumbled cake and mix well. Take a spoonful of cake and form into a ball, roll in hands until smooth and round. About 1 1/4 - 1 1/2 across. Can use a melon baller or cookie scoop to get same size balls. Place balls on a cookie sheet lined with wax paper. Place n freezer for 1 hour. Can freeze for 2 weeks in tupperware. Melt Wilton fondue chocolate or Wilton chocolate discs in a microwave in a deep bowl. Stir well. Do not overheat or consistency will be thick and hard. Dip top of stick into chocolate and then into cake ball. Dip entire ball in chocolate and hold over bowl, allowing excess chocolate to drip back in bowl. Place cake ball in styrofoam or a box with holes poked in the top for the cake pop to dry, standing up. Can decorate after frosting sets. If chocolate gets to thick, put back in the microwave a few seconds to get a better dipping consistency. If cake pops set out too long, the become soft and are harder to dip into chocolate, Place back in the freezer for 15 minutes and try dipping again. |