Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan. Place cake mix, oil, water, and egg whites in large bowl. Beat on low speed until combined. Beat at high speed 1 to 2 minutes or until smooth. Divide batter evenly between prepared baking pan.
Servings and Ingredients
|1 (16.5-oz.) box Hy-Vee classic white deluxe cake mix|
|¼ c. Hy-Vee vegetable oil|
|1 c. water|
|3 large Hy-Vee egg whites|
|2 tbsp. Hy-Vee vanilla frosting|
|10 oz. white chocolate melting wafers|
|16 lollipop sticks|
|Over the Top sanding sugars in red, purple, blue, and silver, divided|
|6 tbsp. red, purple, and blue Jolly Ranchers, crushed and divided|
Things To Grab
- 9-by-13-inch baking pan
- Large bowl
- Microwave-safe bowl
- 7 small bowls
- Baking sheet with waxed paper
Bake 26 to 31 minutes or until toothpick inserted near center comes out clean. Remove cake from oven and cool 20 minutes on wire cooling rack. Break cake into crumbles with two forks.
Spoon frosting into crumbled cake and stir by hand until combined. Refrigerate 10 minutes. Remove from refrigerator and shape into 16 1-inch balls. Make a crater shape in center of each cake pop with a spoon. Place in freezer for 15 minutes.
Melt white chocolate in microwave-safe bowl on medium for 1 minute. Stir; repeat in 30-second intervals until melted.
Remove cake pops from freezer. Dip lollipop sticks into melted chocolate and stick into center of each cake pop. Refrigerate 15 minutes.
Pour Jolly Ranchers into 3 small bowls. Pour sanding sugars into 4 small bowls.
Line a baking sheet with waxed paper. Remove cake pops from refrigerator. Dip each cake pop into melted chocolate, remelting the chocolate as needed. Line craters with colored sprinkles, alternating with colored candy. Place upright on baking sheet until set. Cover and store in refrigerator for up to 1 week.
HSTV.com, Just Pin It, Geode Cake Pops Episode