Carrot Cake Pops
Carrot mixed with Betty Crocker® SuperMoist® carrot cake mix and frosting makes tasty dessert pops.
2 hr 20 min
box Betty Crocker™ SuperMoist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
cup grated carrot
cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
cups white candy melts or coating wafers (24 oz)
paper lollipop sticks
cup finely chopped toasted walnuts
Block of plastic foam
Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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