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1
Heat oven to 350 degrees F.
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2
Grease and flour 13x9-inch pan; cover bottom with parchment paper.
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3
Prepare cake batter and bake as directed on package, blending in dry pudding mix into batter before pouring into prepared pan.
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4
Bake 30 to 32 min.
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5
or until toothpick inserted in centre comes out clean.
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6
Cool cake in pan 15 min.
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7
; remove to wire rack.
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8
Cool completely.
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9
Put chunks of cake into food processor and pulse into fine crumbs.
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10
Place crumbs in large mixing bowl.
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11
Add a small amount of frosting to cake crumbs and thoroughly combine with your hands.
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12
Add remaining frosting and mix until crumb mixture becomes the consistency of clay.
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13
Roll cake mixture into 1-inch balls using the palms of your hands.
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14
Microwave white and semi-sweet chocolate in separate microwaveable bowls according to package directions.
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15
Dip the end of a lollipop stick into melted chocolate.
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16
Gently push until stick is half way through each cake pop.
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17
Dip each cake pop into melted chocolate until cake pop is coated.
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18
Remove cake pop from melted chocolate by pulling it straight up.
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19
Turn at an angle to gently tap off any excess chocolate.
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20
Set cake pops on parchment lined baking sheet and let stand 45 min.
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21
or until chocolate sets.
