Cake pops are the per­fect­ly cute desserts that can bright­en up your next birth­day par­ty, ba­by show­er and oth­er spe­cial oc­ca­sions. Dec­o­rate with colour­ful rain­bows, these cake pops stand out as ed­i­ble par­ty favours that every­one will love. This recipe is su­per con­ve­nient call­ing for a sim­ple choco­late cake mix you can whip up in a flash. In­dulge in choco­late good­ness with these sweet fudgy cake pops.

IN­GRE­DI­ENTS

1 pack­age choco­late cake mix

1/2 co­coa pow­der

1 cup milk

3 eggs

1/2 cup veg­etable oil

24 lol­lipop sticks

Sprin­kles

Choco­late dip

Choco­late chips

2 ta­ble­spoons but­ter

1/2 cup co­coa

1/2 cups pow­dered sug­ar

1/4 cup milk

1 tea­spoon vanil­la ex­tract

DI­REC­TIONS

1 Pre­heat the oven to 350 de­grees F.

2 Pre­pare cake mix, in­cor­po­rat­ing the cake mix, wa­ter, eggs, and oil in a bowl. Us­ing an elec­tric mix­er and mix on low speed for 1 minute. Raise speed to high and mix for 2 min­utes more. Pour bat­ter in­to a greased bak­ing pan.

3 Put cake mix­ture to bake in the pre­heat­ed oven for 20- 25 min­utes. To en­sure the cake is fin­ished bak­ing, stick a tooth­pick in the cen­ter of the cake and it should come out clean. If there is still wet bat­ter, leave for an­oth­er 5 min­utes in the oven and do the tooth­pick test again. Al­low to cool com­plete­ly on the counter for at least 1 hour or overnight.

4 In a large bowl, break the cake apart in­to crum­bles.

5 Mix frost­ing in­to cake crum­bles un­til mix­ture is moist and stick, do not over­mix. Place mix­ture in the freez­er and chill for 1/2 hour.

Us­ing an ice-cream scoop­er (or a nor­mal spoon), scoop out the mix­ture and roll in­to 1/2-inch balls and lay out a bak­ing sheet, en­sure that they are spaced out at least 2 inch­es apart. In­sert each cake with a lol­lipop stick.

6 Pre­pare the frost­ing, by adding all frost­ing in­gre­di­ents to a non-stick pan and place on a low heat. Af­ter 30 sec­onds, in­gre­di­ents will start to melt and form your choco­late dip.

7 Pour your choco­late dip in a tall nar­row glass. Dip each cake pop in the melt­ed choco­late dip un­til com­plete­ly coat­ed. Let the ex­cess choco­late drip off. Re­peat dip­ping process un­til all cake pops are coat­ed.

8 While choco­late is still wet, dec­o­rate the cake pops with sprin­kles.

9 Al­low the cake pops to fin­ish set­ting, plac­ing in­to the freez­er for 30 min­utes.

10 Serve and en­joy! Store ex­tra cake pops in an air­tight con­tain­er and keep in the re­frig­er­a­tor.