Candy Corn Halloween Cake Pops Food

CANDY CORN HALLOWEEN CAKE POPS

Candy Corn Halloween Cake Pops image

This fun Halloween dessert recipe uses Betty Crocker™ Super Moist™ cake mix and Whipped fluffy white frosting - cake pops that look like candy corn on a stick!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 72

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
5 cups yellow candy melts
1/4 cup shortening
2 cups orange candy melts
1 cup white candy melts
72 paper lollipop sticks
Block of plastic foam

Steps:

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Roll into 1-inch balls; shape each ball into triangle, pressing sides flat to look like candy corn. Place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave yellow candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with orange candy melts and white candy melts, using 1 tablespoon shortening for each. Dip tip of 1 lollipop stick about 1/2 inch into melted yellow candy and insert stick into base of 1 cake triangle no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake triangles in melted yellow candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip two-thirds of each cake triangle into melted orange candy; let stand until set. Dip tips in melted white candy; let stand until set.

Nutrition Facts : Calories 150, Carbohydrate 18 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg

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