Football Cake Pops

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 tub (450 g) ready-to-spread chocolate frosting
• 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, chopped
• 1 tube (18 g) white decorating icing

1. Heat oven to 350 degrees F.
2. Grease and flour 13x9-inch pan; cover bottom of pan with parchment.
3. Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan.
4. Bake 30 to 32 min.
5. or until toothpick inserted in centre comes out clean.
6. Cool cake in pan 15 min.
7. ; remove to wire rack.
8. Cool completely.
9. Put chunks of cake into food processor and pulse into fine crumbs.
10. Place crumbs in large mixing bowl.
11. Add a small amount of frosting to cake crumbs and thoroughly combine with your hands.
12. Add remaining frosting; mix until crumb mixture becomes the consistency of clay.
13. Roll cake mixture into 40 (1-inch) football shapes using the palms of your hands.
14. Microwave chocolate in microwaveable bowl according to package directions.
15. Dip the end of a lollipop stick into melted chocolate and insert into cake ball, gently pushing until the stick is about half way through.
16. Set cake pops in the refrigerator to chill 10 min.
17. Dip each chilled cake pop straight down into melted chocolate until cake pop is coated.
18. Remove from melted chocolate by pulling it straight up.
19. Turn cake pop at an angle and gently tap off any excess chocolate.
20. Use icing to draw grip marks on cake pops.
21. Set on parchment-lined baking sheet; let stand 45 min.
22. or until chocolate sets.

chocolate cake mix, ready, chocolate, white decorating icing

Taken from www.kraftrecipes.com/recipes/football-cake-pops-173014.aspx (may not work)