Ingredients
- frosting:
- 1 package 2 layer size cake mix
- 1-1 1/2 cups basic butter frosting or desired variation
- 12 oz. vanilla or chocolate candy coating, chopped
- 12 oz. chocolate chopped
- 34-36 lollipop sticks
- 1/4 cup softened butter
- 2/3 cup powdered sugar
- 2 Tbs milk
- 1/2 tsp. vanilla
- 2 cups powdered sugar
- add milk tsp. at a time as needed for consistency
Preparation
Step 1
bake cake as directed in any size pan, cool
crumble cooled cake into large bowl
add desired frosting
beat with electric mixer till well blended
using a small scoop drop 1 1/2 mounds onto baking sheets prepared with wax paper
roll into balls and freeze for 30 min
in microwave safe dish melt scant 1/4 cup coating for 60 sec stirring once
dip an end of the lollipop stick into coating and poke into balls
freeze 30-60 minutes more or until firm
place remaining candy coating and chocolate in small sauce pan
melt over med/low stirring frequently
working in batches dip balls into chocolate
allow excess to drip off and place on prepared baking sheets
once set store airtight in fridge
allow 30 min to come to room tmp before serving
frosting
beat butter till smooth
add powdered sugar gradually
beat in milk and vanilla
gradually beat in remaining 2 cups powdered sugar
add milk 1 tsp at a time for consistency
Almond: sub almond extract for vanilla
Chocolate: sub 2 Tbs cocoa powder for 2 Tbs of powdered sugar
Coffee: add 1 1/2 tsp. instant coffee to milk to dissolve
RASPBERRY TRUFFLE: Use white cake mix, Raspberry Frosting, semisweet or dark chocolate, and chocolate-flavor candy coating for dipping. Before freezing the mounds of dough in Step 2, form each mound around a fresh raspberry.
Nutrition Analysis: 228 cal., 2 g pro., 36 g carb., 10 g total fat (6 g sat. fat), 4 mg chol.,
1 g fiber
CHOCOLATE-COVERED CHERRY: Use chocolate cake mix, Almond Frosting, semisweet or dark chocolate, and chocolate-flavored candy coating for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry.
Nutrition Analysis: 247 cal., 2 g pro., 37 g carb., 12 g total fat (6 g sat. fat), 23 mg chol.,
1 g fiber
COOKIES AND CREAM: Use white cake mix, Basic Butter Frosting, and vanilla-flavor candy coating and white baking chocolate for dipping. Stir 1 cup crushed chocolate sandwich cookies with white filling into crumbled cake. After dipping pops, sprinkle with 1⁄2 cup crushed chocolate wafer cookies while coating is still wet.
Nutrition Analysis: 249 cal., 2 g pro., 37 g carb., 11 g total fat (6 g sat. fat), 6 mg chol.,
0 g fiber
PEANUT BUTTER CUP: Use chocolate cake mix, Peanut Butter Frosting, and chocolate-flavor candy coating and semisweet or dark chocolate for dipping. Stir 1 cup chopped chocolate-covered peanut butter cups into crumbled cake. After dipping pops, sprinkle with 1 cup finely chopped dry-roasted peanuts while coating is still wet.
Nutrition Analysis: 259 cal., 4 g pro., 38 g carb., 16 g total fat (7 g sat. fat), 23 mg chol.,
1 g fiber
CARROT CAKE: Use carrot cake mix, Basic Butter Frosting, and vanilla-flavor candy coating and white baking chocolate for dipping. After dipping pops, sprinkle with 1 1⁄2 cups finely chopped toasted pecans while coating is still wet.
Nutrition Analysis: 284 cal., 2 g pro., 35 g carb., 15 g total fat (7 g sat. fat), 25 mg chol.,
0 g fiber
TIRAMISU: Use yellow cake mix, Coffee Frosting, and vanilla-flavor candy coating and white baking chocolate for dipping. After dipping pops, sprinkle with 1⁄4 cup crushed chocolate-covered espresso beans while coating is still wet.
Nutrition Analysis: 258 cal., 2 g pro., 35 g carb., 12 g total fat (7 g sat. fat), 25 mg chol.,
0 g fiber
COCONUT: Use white cake mix, Basic Butter Frosting, and vanilla-flavor candy coating and white baking chocolate for dipping. Stir 1 cup toasted flaked coconut into crumbled cake. After dipping pops, sprinkle with an additional 1 cup toasted flaked coconut while coating is still wet.
Nutrition Analysis: 263 cal., 2 g pro., 37 g carb., 12 g total fat (8 g sat. fat), 5 mg chol.,
0 g fiber
LEMON CREAM: Use lemon cake mix, Lemon Frosting, and vanilla-flavor candy coating and white baking chocolate for dipping. After dipping pops, sprinkle with 1⁄4 cup finely crushed hard lemon candies (drops) while coating is still wet.
Nutrition Analysis: 256 cal., 2 g pro., 36 g carb., 12 g total fat (7 g sat. fat) 24 mg chol.,
0 g fiber
ULTIMATE CHOCOLATE: Use devil’s food chocolate cake mix, Chocolate Frosting, and chocolate-flavor candy coating and dark chocolate for dipping. After dipping pops, sprinkle with 1⁄4 cup miniature semisweet baking pieces while coating is still wet.
Nutrition Analysis: 261 cal., 2 g pro., 35 g carb., 13 g total fat (7 g sat. fat), 24 mg chol.,
1 g fiber
BIRTHDAY CAKE: Use confetti cake mix, Basic Butter Frosting, and vanilla-flavor candy coating and white baking chocolate for dipping. If desired, tint vanilla candy coating with paste food coloring. After dipping pops, sprinkle with decorative confetti sprinkles while coating is still wet.
Nutrition Analysis: 233 cal., 2 g pro., 34 g carb., 10 g total fat (6 g sat. fat), 5 mg chol.,
0 g fiber
CHOCOLATE MINT: Use white cake mix, Peppermint Frosting, and chocolate-flavor candy coating, and semisweet or dark chocolate for dipping. Stir 1 cup miniature semisweet baking pieces into crumbled cake. After dipping pops, sprinkle each with 1⁄2 cup shaved layered chocolate-mint candies while coating is still wet.
Nutrition Analysis: 271 cal., 2 g pro., 40 g carb., 13 g total fat (8 g sat. fat), 4 mg chol.,
1 g fiber
RED VELVET: Use red velvet cake mix, Basic Butter Frosting, and vanilla-flavor candy coating and white baking chocolate for dipping. Reserve 1⁄2 cup crumbled cake. After dipping pops, sprinkle with reserved crumbled cake while coating is still wet.
Nutrition Analysis: 251 cal., 2 g pro., 35 g carb., 12 g total fat (8 g sat. fat), 32 mg chol., 0 g fiber