Stars & Stripes Cake Pops
Additional patriotic decorator sprinkles
Additional ingredients to prepare cake mix per package instructions
5 dozen lollipop sticks
5 cups semi-sweet chocolate chips
PREPARE cake mix according to package instructions using water, oil and eggs. Bake in 13 x 9-inch baking pan according to package instructions. Cool completely.
CRUMBLE cooled cake into extra-large bowl. Beat with mixer on medium speed until fine crumbs, about 2 minutes. Spoon frosting over cake crumbs. Beat until evenly blended. Cover and freeze 30 minutes.
LINE a 15 x 10-inch baking pan with wax paper. Roll cake mixture into 1 1/2-inch balls. Place on prepared baking pan. Insert sticks into center of balls. Cover and freeze at least 1 hour.
COMBINE chocolate chips and shortening in medium microwave-safe bowl. Microwave on HIGH 2 minutes; stir. Microwave in additional 10 second intervals until completely melted and smooth when stirred.
REMOVE a few cake pops from freezer, keeping the rest frozen. Hold one cake pop over bowl of chocolate. Spoon chocolate over cake pop, turning pop as needed until completely covered, and allowing excess to drip off. Hold pop over a sheet of wax paper and immediately sprinkle with candy bits from frosting or other sprinkles. Place on wax paper-lined tray in refrigerator. Repeat to make remaining cake pops. If chocolate thickens, microwave 15 seconds and stir until smooth. Serve pops at room temperature.
Serving Size (1 ball of 48), Calories 110 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 10mg, Sodium 105mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 9g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.