Chocolate Covered Cherry Pops

Name: Chocolate Covered Cherry Pops
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 28
Cuisine: Global
Ingredients: 454 grams package chocolate-flavored candy coating, chopped; 1 large block white plastic foam; 28 maraschino cherries, stems removed; 28 paper lollipop sticks; 2 Tbsps Betty Decorating Decors red sugar crystals; 1 box Betty vanilla cake mix; 177 milliliters Betty Rich & Creamy vanilla frosting (from 1-lb container)

For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 28 servings with 262 calories, 4g of protein, and 7g of fat each. From preparation to the plate, this recipe takes about 2 hours and 45 minutes.

Instructions

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

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Oven

Frying Pan

Line cookie sheet with waxed paper. Crumble cake into large bowl.

Ingredients you will need

Equipment you will use

Baking Sheet

Bowl

Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely.

Ingredients you will need

Frosting

Cherries

Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.

Ingredients you will need

Equipment you will use

Baking Sheet

In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth.

Ingredients you will need

Almond Bark

Equipment you will use

Microwave

Bowl

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 each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block.

Ingredients you will need

Dip

Equipment you will use

Lollipop Sticks