Cake Pops


1 box white cake mix, prepared cooled and cut into pieces
1 cup canned vanilla icing
24 oz. white bark or white chocolate
45 pop sticks
assortment of sprinkles


Add cake pieces to food processor with metal blade. Process until crumbly. Add icing and process until combined. Scrape into medium-sized bowl. Using a small ice cream scoop, scoop and roll into balls. Place on wax paper-lined sheet pan and freeze at least 4 hours.

Remove cake balls from freezer to soften. Add bark to a microwave-safe bowl, and microwave for 30 seconds then stir. Microwave for 20 seconds and stir; repeat until melted and smooth. Take pop sticks and dip about 1/2 inch into bark and insert in a cake ball. Repeat with all balls. Dip balls gently into bark; allow excess to drip off. Add sprinkles to cake balls. Add cake balls to a wax paper-lined pan and refrigerate until ready to serve.

From My Kitchen!