Michelle'S Cake Pops - cooking recipe

Ingredients

1 (15.25 ounce) package chocolate cake mix (such as Duncan Hines(R))
1 cup water
3 eggs
1/3 cup vegetable oil
2 cups prepared chocolate frosting
1 (8 ounce) package chocolate confectioner's coating bark
1 (8 ounce) package white confectioner's coating bark
lollipop sticks

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat cake mix, water, eggs, and oil in a bowl using an electric mixer until smooth. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool until easily handled, at least 15 minutes.
Trim about 1/2 inch off the edges of the cake and discard. Mash cake into fine crumbs in a bowl. Mix in frosting thoroughly. Roll mixture into balls 1 1/4 to 1 1/2 inches wide. Place cake balls on a baking sheet. Cover with plastic wrap and freeze until firm, about 15 minutes.
Place chocolate coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove chocolate coating from heat.
Place white coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove white coating from heat.
Line a separate baking sheet with parchment paper. Insert lollipop sticks halfway through the chilled cake balls; dip into the melted chocolate or white coating. Set on the baking sheet until coating hardens, about 20 minutes.