Halloween Cat Cake Pops

By mrshermes2002

Ingredients

• 1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix
• Water, vegetable oil and eggs called for on cake mix box
• 3/4 cup Betty Crocker™ Creamy Deluxe™ vanilla ready-to-spread frosting (from 1-lb container)
• 1/3 cup orange candy sprinkles
• Black food decorating pen
• 56 sliced almonds (1/8 cup)
• 14 strands rice stick noodles
• 2 bags (10 oz each) black candy melts or coating wafers
• 1/2 teaspoon black candy coating
• 2 tablespoons canola oil
• 28 paper lollipop sticks
• 1 large block white plastic foam
• 56 pieces candy corn (2/3 cup)

Details

Servings 1
Cooking time 210mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour.

Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and candy sprinkles; mix well. Shape into 1 1/2-inch balls. Place on cookie sheet. Freeze until firm. Keep refrigerated.

Using black decorating pen, draw eye pupils onto almonds. Let stand until set. Break rice stick noodles into 1 1/2-inch pieces; set aside.

In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Stir in 1/2 teaspoon candy coating. Stir in oil. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off any excess. (Reheat candy in microwave or add oil if too thick to coat.) Poke opposite end of stick into foam block.

Immediately attach 2 pieces candy corn on top of each cake pop for ears; add almonds for eyes and insert rice stick noodles for whiskers. Let stand until set. Repeat with remaining cake balls.