Rainbow Sprinkle Cake Pops Recipe By Tasty

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VANILLA 'BOX' CAKE POPS RECIPE BY TASTY



Vanilla 'Box' Cake Pops Recipe by Tasty image

Here's what you need: yellow cake mix, vanilla frosting, white chocolate, sprinkles, lollipop stick

Provided by Julie Klink

Categories     Desserts

Yield 24 servings

Number Of Ingredients 5

15 oz yellow cake mix, prepared according to package instructions, cooled
½ cup vanilla frosting
2 cups white chocolate, plus 2 tablespoons, melted, divided
sprinkles, for decoration, optional
24 sticks lollipop stick

Steps:

  • In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  • Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
  • Freeze for at least 2 hours or up to 8 hours.
  • Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
  • Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
  • Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 25 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 18 grams

RAINBOW CHIP CAKE BALLS



Rainbow Chip Cake Balls image

So fun and festive for a party! Try topping with a variety of sprinkles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 48

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
20 oz vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
1/2 cup multicolored candy sprinkles

Steps:

  • Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
  • In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cake Ball, Sodium 95 mg, Sugar 0 g, TransFat 0 g

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