Red Velvet Mummy Cake Pops Recipe

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Step 1
Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. Line rimmed baking pan with parchment paper. Prepare cake as label directs with eggs, water and oil in prepared baking dish; cool.
Step 2
Break up cake into smaller pieces; pulse in food processor until it resembles small crumbs. Transfer cake crumbs to large bowl; with hands, work in frosting until mixture sticks together. Roll cake mixture into 1½-inch balls; place on preparedbaking pan.
Step 3
Melt candy coating as label directs.Dip 1 end of cake pop sticks intocandy coating, then insert into center of cake balls; freeze 20 minutes.
Step 4
Reheat remaining candy coating as label directs to melt, if necessary. Dip cake balls into candy coating to completely cover, allowing excess to drip off; stick upright intostyrofoam. Refrigerate cake pops 10 minutes or until hardened.
Step 5
Reheatremaining candy coating as label directs to melt, if necessary; drizzle over cake pops to create “mummy wrap”.Place 2 chocolate chips on cake pops to make “eyes”; refrigerate until ready to serve.Makes 30 cake pops.

Nutrition Info

Approximate nutritional values per serving (1 cake pop): 210 Calories, 11g Fat (6g Saturated), 19mg Cholesterol, 134mg Sodium, 28g Carbohydrates, 0g Fiber, 19g Sugars, 1g Protein

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