Red Velvet Cake Pops

Ingredients

Pound Cake:
• 1 package Plentiful Pantry Red Velvet Pound Cake mix
• 1 cup water
• ¾ cup (1½ sticks) butter, melted
• 1 egg, beaten

Cream Cheese Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla

Cake Pop Assembly:
• candy melts in various colors
• lollipop sticks
• decoration candy

Instructions

Cream Cheese Frosting Directions:
1. In a large bowl, beat together butter and cream cheese with an electric mixer. With the mixer on low speed, add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla.

Cake Pop Directions:
1. In large bowl, use hands to crumble cooled Red Velvet cake until no large chunks remain. Add cream cheese frosting; mix until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours, or in a freezer for 15 minutes.
2. Melt colored Candy Melts in microwave at 30 second intervals, stirring in between. Dip sticks into melted Candy Melts and insert into cake balls; let set. Dip the cake pops into the melted Candy Melts. Sprinkle with candy decoration of your choice.

Tips:
1. Use a Styrofoam block to dry cake pops once they are dipped in the candy melts. Poke holes in the Styrofoam block with one of the lollipop sticks before you start dipping. Make the holes about 2 inches apart.
2. Make sure the cake balls are chilled/firm before you dip them. They can always be placed back in the freezer for a few minutes to firm them up if they start getting too soft.

https://www.intermountainfood.com/red-velvet-cake-pops/