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Red Velvet Cake Pops
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Prep Time:
45 minutes
Total Time:
2 hours 40 minutes
Indulgent Red Velvet Cake Pops, ideal for any occasion. Bake cake, crumble, mix with frosting, shape, freeze. Dip in candy coating, sprinkle sugar. Sweet, easy, and scrumptious!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 bottle (1 oz) red food color
  • 2 tablespoons unsweetened baking cocoa
  • 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 1 package (24 oz) vanilla-flavored candy coating (almond bark)
  • 2 tablespoons shortening
  • 46 paper lollipop sticks
  • Red sparkling sugar
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch pan with cooking spray. In a large bowl, use an electric mixer on medium speed to combine cake mix, water, oil, egg whites, food color, and cocoa for 2 minutes. Transfer the mixture into the pan.
  • Follow the baking and cooling instructions on the box for a 13x9-inch pan. Line a cookie sheet with waxed paper. Crumble the cake into a large bowl and mix in the frosting until well combined. Shape the mixture into 1 1/2-inch balls and place them on the cookie sheet. Freeze until firm, then store in the refrigerator.
  • In a microwavable bowl, heat candy coating and shortening uncovered on Medium (50%) for 2 minutes. Stir and continue to microwave in 15-second intervals until melted and smooth. Dip the tip of a lollipop stick about 1/2 inch into the melted coating and insert it no more than halfway into one cake ball. Repeat with the remaining cake balls. Place cake pops back on the cookie sheet and refrigerate for 5 minutes. Remove a few at a time from the refrigerator, dip each cake ball into the melted coating, tap off excess, and insert the stick into a foam block. Sprinkle with red sugar and let them set.

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