Lover-of-Chocolate Pops
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30Prep Time Minutes
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120Total Time Minutes
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13Number of Ingredients
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12Servings
Preheat oven to 350°F (180°C) for metal and glass pan (or 325°F/160°C for dark or coated pan). Grease and flour sides and bottom of 13- x 9-inch (3.5 L) baking pan.
Using electric mixer, beat Duncan Hines® Devil’s Food Chocolate Cake Mix, 1 cup (250 mL) water, oil and eggs at low speed for about 30 seconds or until moistened. Beat at medium speed for 2 minutes.
Pour batter into prepared pan; bake immediately. Bake for 23 to 28 minutes or until toothpick inserted in center comes out clean. Transfer to rack; let cool in pan for 15 minutes. Transfer directly to rack; let cool completely.
Crumble enough cake to make 5 cups (1.25 L). Reserve remaining cake for another use.
In large bowl, beat cake crumbles, Vanilla Frosting, Snack Pack® Chocolate Pudding Cup, cinnamon and nutmeg until well combined. Shape mixture into 1 1/2-inch (4 cm) balls; transfer to parchment paper–lined tray. Freeze for about 15 minutes or until firm.
In a small bowl, stir 2 tsp (10 mL) coconut oil into melted dark chocolate; dip tips of lollipop sticks into mixture and insert into each ball. Freeze for about 5 minutes or until set.
Dip cake pops into remaining melted chocolate mixture, gently shaking excess back into bowl; place pops in plastic foam to stand upright.
Melt together dark chocolate chips and remaining coconut oil. Drizzle over cake pops; sprinkle with coconut flakes and chocolate sprinkles.
Lover-of-Chocolate Pops