Scaredy Cat Cake Pops

Enjoy these creative vanilla cake pops on the occasion of Halloween - a perfect dessert treat.

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Prep Time 60 min
Total Time 3 hr 30 min
Servings 28

Ingredients

1: box (15.25 oz) vanilla cake mix

: Water, vegetable oil and eggs called for on cake mix box

3/4: cup vanilla creamy ready-to-spread frosting (from 1-lb container)

1/3: cup orange candy sprinkles

: Black food decorating pen

56: sliced almonds (1/8 cup)

14: strands rice stick noodles

2: bags (10 oz each) black candy melts or coating wafers

1/2: teaspoon black candy coating

2: tablespoons canola oil

28: paper lollipop sticks

1: large block white plastic foam

56: pieces candy corn (2/3 cup)

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Directions

1 Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour.
2 Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and candy sprinkles; mix well. Shape into 1 1/2-inch balls. Place on cookie sheet. Freeze until firm. Keep refrigerated.
3 Using black decorating pen, draw eye pupils onto almonds. Let stand until set. Break rice stick noodles into 1 1/2-inch pieces; set aside.
4 In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Stir in 1/2 teaspoon candy coating. Stir in oil. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off any excess. (Reheat candy in microwave or add oil if too thick to coat.) Poke opposite end of stick into foam block.
5 Immediately attach 2 pieces candy corn on top of each cake pop for ears; add almonds for eyes and insert rice stick noodles for whiskers. Let stand until set. Repeat with remaining cake balls.