Red Velvet Cake Pops

Ingredients

• 1 box of Betty Crocker™ Super Moist™ White Cake Mix 
• Water, vegetable oil and egg whites called for on cake mix box
• 1 bottle (2 tablespoons) red food colour
• 2 tablespoons unsweetened baking cocoa
• 1 cup from 1 tub (340g) Betty Crocker™ Whipped Cream Cheese Frosting
• 1 package (3 cups) vanilla-flavored candy coating (almond bark)
• 2 tablespoons shortening
• 46 paper lollipop sticks
• Red sparkling sugar

Instructions

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In a large bowl, beat cake mix, water, oil, egg whites, food colour and cocoa with electric mixer on medium speed for 2 minutes. Pour into pan.

2. Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into a large bowl. Add frosting; mix well. Shape into 1 ½-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.

3. 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 the tip of 1 lollipop stick about ½-inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate for 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke the opposite end of stick into foam block. Sprinkle with red sugar. Let stand until it’s set.