Bakerella's Basic Cake Pops

Makes 48 cake pops

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18.25-ounce boxed cake mix (plus vegetable oil and eggs according to package instructions)

16-ounce container of ready-made frosting

48 ounces candy coating, such as Merckens chocolate wafers

48 lollipop sticks

Styrofoam block

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1. Bake the cake as directed on the box, in a 9-by-13-inch cake pan. Let cool completely.

2. Line the baking sheets with wax paper.

3. Crumble cake finely into a large bowl. Add up to three-quarters of the container of frosting. Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape.

4. Roll the cake balls by hand, place them on the prepared baking sheets, and let them rest for about 20 minutes. Then cover the baking sheets with plastic wrap and chill for several hours in the refrigerator, or in the freezer for about 15 minutes, until firm but not frozen.

5. Place the candy coating in a deep, microwave-safe bowl, in a layer about 3 inches deep.

6. Melt the candy coating, following package instructions. Microwave on medium power for 30 seconds at a time, stirring between intervals. (You can also use a double boiler.) Make sure not to overheat.

7. Move cake balls to refrigerator if they're in the freezer. Then, take a few out of the refrigerator, keeping the rest chilled. One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and then insert the stick straight into a cake ball, pushing it no more than halfway through.

8. Holding the lollipop stick with cake ball attached, dip the cake ball into the melted candy coating until it is completely covered, and remove it in one motion. Make sure the coating meets at the base of the stick. This helps secure the cake ball to the stick when the coating sets. Avoid submerging it in the coating more than once, as the cake ball may get stuck in the candy coating. If your coating is too thick, add some vegetable oil to help thin it.

9. When you remove the cake pop from the candy coating, excess coating may start to drip. Hold the cake pop in one hand and use the other to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly. When it is no longer dripping, stick the cake pop into the Styrofoam block.

10. Repeat with the remaining cake balls and let the pops dry completely in the Styrofoam block.

- Angie Dudley, Bakerella.com

Per serving: 220 calories, 9 grams fat, 10 milligrams cholesterol, 128 milligrams sodium, 33 grams carbohydrates, 21 grams sugar, 1 gram protein.

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