Scaredy Cat Cake Pops

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Scaredy Cat Cake Pops
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  1. 1
  2. box (15.25 oz) vanilla cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 3/4
  5. cup vanilla creamy ready-to-spread frosting (from 1-lb container)
  6. 1/3
  7. cup orange candy sprinkles
  8. Black food decorating pen
  9. 56
  10. sliced almonds (1/8 cup)
  11. 14
  12. strands rice stick noodles
  13. 2
  14. bags (10 oz each) black candy melts or coating wafers
  15. 1/2
  16. teaspoon black candy coating
  17. 2
  18. tablespoons canola oil
  19. 28
  20. paper lollipop sticks
  21. 1
  22. large block white plastic foam
  23. 56
  24. pieces candy corn (2/3 cup)
  1. 1 Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour.
  2. 2 Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and candy sprinkles; mix well. Shape into 1 1/2-inch balls. Place on cookie sheet. Freeze until firm. Keep refrigerated.
  3. 3 Using black decorating pen, draw eye pupils onto almonds. Let stand until set. Break rice stick noodles into 1 1/2-inch pieces; set aside.
  4. 4 In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Stir in 1/2 teaspoon candy coating. Stir in oil. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off any excess. (Reheat candy in microwave or add oil if too thick to coat.) Poke opposite end of stick into foam block.
  5. 5 Immediately attach 2 pieces candy corn on top of each cake pop for ears; add almonds for eyes and insert rice stick noodles for whiskers. Let stand until set. Repeat with remaining cake balls.
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