•1 18.25 oz. package Vanilla Cake Mix
•2 C. Creamy Vanilla Frosting
•32 oz. Vanilla-Flavored Candy Coating
• Bake the vanilla cake as directed on the box in a 9×13″ baking dish. Let cake cool completely.
• Meanwhile, line two large baking sheets with wax paper. Crumble the cooled cake into a large mixing bowl. Add the frosting to the bowl and mix it into the cake until well combined. Roll the mixture into 1″ cake balls by hand, or use a melon scoop. Place cake balls on prepared baking sheets and let sit for about 20 minutes.
Cover baking sheets with plastic wrap and refrigerate for 1-2 hours until cake balls are firm. Melt the candy coating as
directed on package.
• Dip the tip of a lollipop stick into the candy coating, then insert the stick into a cake ball. Immediately dip the cake ball into the candy coating, turning to coat completely. Gently tap and twirl the lollipop stick on the edge of the bowl to shake off the excess and help form a thin candy coating on the cake. Repeat process with the remaining cake balls. If candy coating in bowl starts to cool, reheat until melted again. Let cake pops sit at room temperature for 15 minutes until candy coating has hardened.
• NOTE: If you’d like to decorate your cake pops with colorful sprinkles, pour the sprinkles into a small bowl.