Frosty has never looked so delicious.
Servings and Ingredients
|1||(18.25 oz) pkg Hy-Vee Extra Moist Devils Food cake mix|
|1 ⅓ c.||water|
|½ c.||Hy-Vee vegetable oil|
|3||Hy-Vee large eggs|
|16 oz.||almond bark|
|1||(14 oz) pkg Hy-Vee unsweetened shredded coconut*|
|40||Hershey's Hugs candies, unwrapped|
|Dec-a-Cake prepared icing in white, orange and black|
Things To Grab
- Heat Babycakes Cake Pop Maker according to instructions.
- In a medium bowl, prepare cake mix according to package instructions using cake mix, water, oil and eggs. Place batter in a pastry bag or resealable storage bag with the corner cut off. Fill each indention in the maker with 1 tablespoon batter. Close the lid and cook for 4 to 6 minutes or until tops spring back when lightly touched. Carefully remove to a cooling rack using the fork provided. Once cooled, skewer two cake balls on the end of a lollipop stick. Repeat until all cake balls are skewered. Set aside.
In a microwave-safe bowl, working in batches, heat almond bark in 30-second intervals on HIGH until melted, stirring well. Do not overheat. Working in batches, dip cake pops in almond bark, coating surface; allow any excess to drip off. Dip coated cake pops in coconut, covering white chocolate coating completely. Use included rack or a block of Styrofoam to hold cake pops and place in refrigerator to chill.
- To decorate, adhere Hug to top with a small amount of melted almond bark. Use prepared icing to pipe fringe on hat and face.
- *Test Kitchen Tip: pulse shredded coconut in food processor for finer flaked coconut.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 130mg
- Total Carbohydrates: 25g
- Protein: 2g