Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
4
cups white candy melts
2
tablespoons shortening
54
paper lollipop sticks
Block of plastic foam
1/2
cup black candy melts, melted
54
black candy-coated chocolate candies
Preparation
Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave white candy melts and shortening uncovered on Medium (50%) 1 minute, 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 in melted white candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set.
Spoon melted black candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe spiderweb onto each cake pop. Immediately attach 1 chocolate candy to each web to look like spider.
