Cake Ball Pops

Preheat oven to 350 F. Using a cake ball pan (I used an 18-count cake ball pan), spray top and bottom pans with non-stick cooking spray. Set them aside.

In a large bowl combine the cake mix, eggs, milk, butter and pudding mix and mix until combined. Pour batter into the bottom part of the pan. Place top pan on top of the bottom pan and secure with clips. Bake for 25 minutes. When done, remove the pan from the oven and allow cake balls to cool.

Let the cake balls cool before removing top pan. If the cake starts to seep through the hole (which mine did both times) just scrape off the top. Remove cake pops from pan and place them in the refrigerator for 10 minutes (I found that this made them a little sturdier).

Melt 1/4 cup of candy coating in the microwave. Cook on 50% power for 1 minute, stir and cook on 50% power for 30 seconds. Repeat for another 30 seconds if needed, until completely melted. Dip the end of a stick into the coating and then insert it into a cake ball. Put stick into a foam block to let them harden. Repeat with the remaining balls. Place balls (and foam block) in freezer for 10 minutes to let the coating harden.

Heat remaining candy and dip the balls into the coating again. Sprinkle on toppings or decorate. Put them back into the foam block to harden.