Learn how to make cake pops with a tropical taste, coated in chocolate and made to look like footballs, perfect for a tailgate spread. GET THE RECIPE BELOW:
1 box Duncan Hines Pineapple Supreme Cake Mix (or other pineapple cake) *requires 3 eggs, 1 cup water, 1/3 cup oil
1 – 16oz container classic vanilla frosting
2/3 cup shredded unsweetened coconut
24 oz Ghiradelli dark chocolate melting wafers
6 oz Ghiradelli white chocolate melting wafers
Prepare cake according to package directions then cool on a wire rack.
Crumble the prepared cake into a large bowl and combine with frosting and coconut until fully incorporated.
Press cake mix into the pan that you prepared the cake in. Press so that it’s even and well packed.
Using a football shaped cookie cutter, cut out football cakes and place them on a cookie sheet. Continue to cut out footballs until all cake is used up.
Next, insert the lollipop dowels into the cakes so that they are like large lollipops.
Freeze the cakes for an hour up to over night.
Once cakes are frozen, heat the dark chocolate melting chips in a bowl until melted.
Dip frozen cakes one at a time into the chocolate then move them to wax paper to allow chocolate to harden.
Next, melt the white chocolate wafers in a small ziplock bag, cut out the corner and pipe laces onto the tops of the footballs.
Allow to completely cool and serve.
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