36
oz vanilla-flavored candy coating (almond bark)
48
paper lollipop sticks
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2
In large bowl, crumble cake; stir in frosting until well blended. Refrigerate about 2 hours or until firm enough to shape.
3
Roll cake mixture into 48 (1 1/2-inch) balls; place on cookie sheet. Freeze 1 to 2 hours or until firm. Meanwhile, coarsely crush cereal. Line cookie sheet with waxed paper.
4
In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-third of the balls from freezer. Using 2 forks, dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with crushed cereal. Melt remaining candy coating in 12-oz batches; dip remaining balls and sprinkle with cereal. Place in refrigerator.
5
To serve, carefully insert sticks into cake balls. Store any remaining cake balls in airtight container in refrigerator.
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To display, insert cake pop sticks into a foam block.
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