Kids will have fun dipping and decorating these cute holiday sweets!
Preheat oven to 350ºF. Lightly grease an 13”x9” cake pan and set aside. In a medium bowl, gently combine cake mix and diet soda until the batter is almost smooth. (Some small lumps are okay.) Pour batter into cake pan and bake for 25-30 minutes, or until cake begins to pull away from the edges of the pan, and an inserted toothpick comes out clean. Allow cake to cool. When the cake is cool enough to handle, crumble the cake into a large bowl. Add frosting 1 tablespoon at a time, mixing with your hands until the batter can be formed into 2” balls. Don’t add too much frosting, or the cake balls will not maintain their shape when dipped in chocolate. Continue rolling the batter into balls, and place them on a wax paper-lined baking sheet. If you are making cake balls (no candy sticks), freeze the cake balls for 30 minutes. If you are making cake pops, melt approximately 2 oz of the chocolate, dip each candy stick in chocolate about 1” deep, then stick the dipped end into a cake ball to create an upside-down pop. Allow a small amount of the chocolate-covered stick to peek out. (This will be important for keeping the cake ball from sliding down the stick.) Freeze for 30 minutes. Melt the remaining chocolate (you may want to do this in several batches as you go). Dip each cake pop or cake ball into the chocolate so it is fully coated. Allow excess chocolate to drip off. Decorate as desired while the chocolate is still wet. Return the decorated cake pop to the wax paper, or stick it upright into a foam block to finish drying. Continue until all cake pops have been dipped and decorated.
No notes available at this time.
Thanks to JB411 from St. Louis, MO for submitting this recipe.