Easter Egg Cake Pops

Step 1

Mix and bake the cake according to the instructions on the box, for a moister cake add an additional egg and use milk instead of water. Let cool completely.

Step 2

Once cool, cut the top and rough edges off the cake (optional, but this creates a smoother cake consistency for the cake pop). Crumble the cake, you can use a mixer or your hands, both work great. Then mix in about 1/2 cup of frosting.

Step 3

Roll cake dough into balls or shape them into eggs (whichever you prefer) and either refrigerate for 2 hours or freeze for 1 hour. Cake pops must be extremely cold for the chocolate coating to set.

Step 4

Melt the chocolate in a 2 cup deep liquid measuring cup (or even just a tall narrow cup) in 30-second intervals in the microwave, stirring in between. Dip the cake pops one at a time in the chocolate then sprinkle the sprinkles immediately after.