Easy Chocolate Cake Pop Recipe. Bake 35 to 40 minutes or until a. Place on wax paper-lined cookie sheet.
Melt about 2 cups of melting chocolate or almond bark. Remove one-third of the balls at a time from refrigerator. Allow the cake pop to rest at room temperature for 20 minutes.
For this recipe I used my Basic Chocolate Cake recipe and Salted Caramel Frosting recipe.
In a large bowl combine the cake mix pudding mix eggs water and oil. Using 2 forks dip and roll 1 ball at a time in coating. You can melt the chocolate and dip the end of the straw into the melted chocolate and then insert the straw into the cake pop about half way and place in the freezer to allow it to harden. Remove one-third of the balls at a time from refrigerator.