1 box (about 18 ounces) Favorite cake mix
1 box (3.4 ounces) instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
1/2 cup Ready-To-Use Icing
1 bag (14 ounces) Candy Melts/Baking Squares
9 x 13 in. Baking Pan
Preheat oven to 350Â°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan to cooling grid and cool completely.
Divide cake in half; freeze one half for future use. (Or double everything else if you need to make a lot)
In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.
Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.
If making them look like Truffles melt Candy Melts according to package directions. Drop cake balls into the chocolate carefully and coat all sides, then remove using a small spoon to set them into the cupcake liners or onto wax paper.
If you want to decorate the outside do it now before the chocolate completely cools. You can sprinkle on mini chocolate chips or marshmellows. Or dip/drizzle on a colored Candy Melts chocolate!
Get creative and enjoy!
Makes 48 â€“ 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 â€“ 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 â€“ 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)