Chocolate Cake Pops

1. Bake cake according to instructions on the packet. Allow to cool completely.
2. Follow the packet instructions to make frosting, using a large bowl rather than a small
   bowl. Crumble cooled cake on top of frosting and mix until well combined.
3. Line a large tray with baking paper. Roll heaped tablespoons of mixture (approximately
   25g) into balls and place on tray. Refrigerate for 1-2 hours. Re-roll once chilled if needed.
4. Place chocolate melts in a small microwave-safe bowl and microwave on medium-low in
   30 second bursts, stirring in between, until melted and smooth.
5. Taking just a few cake balls out of the refrigerator at a time, insert skewers or lollipop
   sticks about two-thirds of the way into the chilled cake balls.
6. Dip cake balls into chocolate to coat completely. Tap gently against the side of the bowl to remove excess chocolate.
7. Decorate with sprinkles, if using, and insert upright into a styrofoam cube (or a box with
   small holes poked into it). Refrigerate to set.

TIPS
• Cake pops will keep for a week in the refrigerator.
• You can use other Edmonds cake mixes if you prefer. If frosting isn’t included, you will need approximately ⅔ cup.