Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
12
maraschino cherries, chopped
2
tablespoons maraschino cherry juice (from jar of cherries)
1
cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
6
cups red candy melts (36 oz)
3
tablespoons shortening
62
paper lollipop sticks
62
pieces (1 1/2 inch) black string licorice
Block of plastic foam
1
pouch (7 oz) Betty Crocker™ Decorating Cookie Icing green icing
Preparation
Make cake mix as directed on box, using water, oil and egg whites. Stir in cherries and juice. Bake as directed for 13x9-inch pan. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
Remove from refrigerator a few at a time. Dip cake balls into melted candy to cover; tap off excess. Gently poke licorice piece into top of cake ball for stem. Poke opposite end of stick into foam block. Let stand until set. Pipe leaves with green icing.
