BAKER'S GERMAN'S Chocolate Cake Pops

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup powdered sugar
• 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1-1/4 cups finely chopped PLANTERS Pecans, divided
• 3 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate
• 1-1/2 tsp. shortening

1. Prepare cake batter and bake as directed on package for 13x9-inch cake.
2. Cool completely.
3. Meanwhile, mix cream cheese and sugar in medium bowl until blended.
4. Stir in 1/2 cup each coconut and nuts.
5. Crumble cake into medium bowl.
6. Add cream cheese mixture; mix well.
7. Shape into 42 (1-inch) balls.
8. Freeze 10 min.
9. Meanwhile, toast remaining coconut; combine with remaining nuts.
10. Melt chocolate as directed on package.
11. Add shortening; mix well.
12. Remove balls from freezer in small batches; insert lollipop stick into center of each.
13. Dip balls in chocolate, then in coconut mixture.
14. Stand, stick ends up, in shallow waxed paper-lined pan.
15. Refrigerate 30 min.
16. or until firm.

chocolate cake mix, philadelphia cream cheese, powdered sugar, s angel, pecans, s sweet chocolate, shortening

Taken from www.kraftrecipes.com/recipes/bakers-germans-chocolate-cake-pops-168221.aspx (may not work)