These decadent cake pops are easy to make and won't fall apart in the chocolate coating like others.

Eve
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Blend cake mix, water, oil, and eggs in a large bowl at low speed with an electric mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 26 minutes. Cool in pan for 10 minutes. Crumble cake while still warm into a large bowl and stir in chocolate chips. Once chocolate chips have melted, stir in frosting. Mix by hand until the mixture has a dough-like consistency.

  • Scoop cake mixture with a melon baller or small scoop, round each scoop into a ball using your hands, and place on a baking sheet. Freeze cake balls for 10 minutes.

  • Melt about 1/4 the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.

  • Remove cake balls from freezer. Dip each stick into melted chocolate and insert all the way through cake balls. The melted chocolate will harden and hold cake on the stick. Return to the freezer for 10 minutes.

  • Melt remaining chocolate coating and white chocolate coating in separate microwave-safe bowls in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake pops from freezer; dip each cake pop in either melted white chocolate or chocolate. Spoon sprinkles or chopped nuts over cake pops before the coating hardens. Stick each cake pop upright into the styrofoam blocks until candy shell hardens. Refrigerate cake pops until ready to serve.

Cook's Notes:

Don't bother tapping the extra melted chocolate off the stick before inserting into the cake. The chocolate that oozes out will only help to form the outer shell.

I find the chocolate candy melts make a thicker candy shell than the other colors.

Nutrition Facts

349 calories; 21.2 g total fat; 30 mg cholesterol; 193 mg sodium. 40 g carbohydrates; 5 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
10/21/2018
This is a good recipe but it could definitely use a few tweaks. So first off, this recipe makes way more than it says it will. For example I set it for 25 servings, I now have 75 cake pops sitting in my refrigerator! I’m not exaggerating and I sat down and counted them and got 75. And that’s with me accidentally ruining some and having to throw them away. In the mixture of cake and frosting, I’m not criticizing anyone who wants to use all the frosting, but I only used about half of the frosting and I felt it was still too much frosting mixed in. Another thing, do NOT leave the chocolate in for 60 seconds at a time, 30 second increments NO exceptions! Lastly, don’t dip the cake pops in chocolate. You are going to have such a thick layer of chocolate it’ll be hard to bite into. Instead I would suggest using a spoon to pour some of the chocolate at the top of the cake pop and never allowing the cake pop to touch the bowl of chocolate. Again not a bad recipe just some things I’ve learned over the years of baking that make this recipe better. Read More
(4)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2018
This is a good recipe but it could definitely use a few tweaks. So first off, this recipe makes way more than it says it will. For example I set it for 25 servings, I now have 75 cake pops sitting in my refrigerator! I’m not exaggerating and I sat down and counted them and got 75. And that’s with me accidentally ruining some and having to throw them away. In the mixture of cake and frosting, I’m not criticizing anyone who wants to use all the frosting, but I only used about half of the frosting and I felt it was still too much frosting mixed in. Another thing, do NOT leave the chocolate in for 60 seconds at a time, 30 second increments NO exceptions! Lastly, don’t dip the cake pops in chocolate. You are going to have such a thick layer of chocolate it’ll be hard to bite into. Instead I would suggest using a spoon to pour some of the chocolate at the top of the cake pop and never allowing the cake pop to touch the bowl of chocolate. Again not a bad recipe just some things I’ve learned over the years of baking that make this recipe better. Read More
(4)
Rating: 4 stars
10/21/2018
This is a good recipe but it could definitely use a few tweaks. So first off, this recipe makes way more than it says it will. For example I set it for 25 servings, I now have 75 cake pops sitting in my refrigerator! I’m not exaggerating and I sat down and counted them and got 75. And that’s with me accidentally ruining some and having to throw them away. In the mixture of cake and frosting, I’m not criticizing anyone who wants to use all the frosting, but I only used about half of the frosting and I felt it was still too much frosting mixed in. Another thing, do NOT leave the chocolate in for 60 seconds at a time, 30 second increments NO exceptions! Lastly, don’t dip the cake pops in chocolate. You are going to have such a thick layer of chocolate it’ll be hard to bite into. Instead I would suggest using a spoon to pour some of the chocolate at the top of the cake pop and never allowing the cake pop to touch the bowl of chocolate. Again not a bad recipe just some things I’ve learned over the years of baking that make this recipe better. Read More
(4)
Rating: 5 stars
05/20/2016
Very moist cake! I used white chocolate chips & milk chocolate and both tasted great. You can freeze up to 30 minutes to help cake hold it's shape while applying the melted chocolate. Read More
(2)
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