Ingredients:

• 1 Chocolate cake, prepared (devils food box cake)
• 1/2 c. Chocolate frosting (ready to spread)
• 1- 10 oz. package Andes Creme de Menthe Baking Chips
• OPTIONAL: Sprinkles, nonpareils, colored sugars or finely chopped nuts for decorating

Materials:

1 pkg. Lollipop sticks
Styrofoam, block

Directions:

Make cake according to the package directions and let cool completely. Remove any crisp cake edges and crumble cake into a large mixing bowl until all the crumbs are an evenly fine texture. Add frosting a bit at a time, working it into the crumb mixture until the crumbs begin to cling together. Roll 1 1/2” firm balls of the cake mixture in your hands. Place all the balls in the freezer for 30-60 minutes. Prepare all your decorating supplies. Make sure to have a block of Styrofoam ready to support the dipped pops until they dry. Remove cake balls from freezer and carefully insert one stick about 1” into each ball. Melt the package of Andes Creme de Menthe Baking Chips in a deep, narrow, microwave safe container (reserve 1/4 cup, finely chopped if you plan to decorate the pops with them). Set microwave for 30 seconds and stir, then heat for additional 15 seconds and stir until chips are melted and smooth. Do not over heat. Stirring will help melt the last few pieces. Dip cake balls one at a time into the melted chips until completely covered. Let the excess drip off. Stick the decorated cake pop, stick first, into the Styrofoam block. Add sprinkles while coating is still wet as it will harden quickly. Store in an air tight container or wrap individual pops as gifts or party favors.