For the cake:

Cup of Yum
1. Cream together the butter and sugar until light and fluffy.
2. Add the vanilla, food coloring, and eggs, and mix until completely blended.
3. In a separate bowl, combine the flour, salt, baking soda, and baking powder.
4. Alternate adding the flour mixture and the milk to the mixing bowl, mixing on low speed until all ingredients have been added.
5. Mix on high for about 1 minute to make sure all ingredients have been well incorporated.
6. Turn off the mixer and scrape down the sides of the bowl with a spatula, and stir the batter.
7. Grease the bottom and sides of a 9 X 13 pan, then pour the cake batter into it.
8. Bake at 350 degrees for 30 – 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove to a wire rack to cool.

For the frosting

1. With stand mixer, blend 2 sticks of softened butter, milk, and vanilla.
2. Add a few drops of purple food coloring gel, and mix until evenly colored.
3. Add the powdered sugar a little at a time, mixing on low speed between additions until all the sugar has been added.
4. Scrape the sides off the bowl, and blend again. If frosting is not thick enough, add a little more powdered sugar until a thick consistency is achieved.
5. Chill frosting in fridge while cake bakes/cools.
6. When the cake is cool, break up the cake into crumbs right in the pan it was baked in.
7. When the cake is crumbs add about a cup of the frosting at a time, and stir the cake and frosting together until you have a big ball of cake and frosting that sticks together.

To Assemble

1. In the microwave, melt 3 squares of the White Chocolate Almond bark in a microwave-safe bowl in 10-second intervals. Stir until smooth.
2. Add the Green food coloring gel and mix until the chocolate is all the same color, with no streaks of white.
3. Spoon the green chocolate into the Cakesicle molds, and turn the molds a little sideways in both directions to coat the inside of the molds with chocolate.
4. Place the molds in the freezer for 30 minutes to allow the chocolate to set.
5. When chocolate is set, place a heaping Tablespoon of the Cake/frosting mixture into the mold, and form the Cakesicle
6. Add more of the cake/frosting mixture, until all the molds have been filled.
7. Insert the sticks in the cake mixture, using the mold as a guide.
8. Pop the green chocolate back in the microwave for a few seconds, and stir to make sure it’s smooth, and spoon onto the Cakesicles with a spatula to cover the mold in the Green colored white chocolate.
9. Place the mold in the refrigerator for about an hour to completely set the white chocolate.
10. When chocolate is set, remove the Cakesicles from the molds, and place them on a parchment paper-lined cookie sheet.
11. Melt 3 squares of Chocolate Almond Bark in the microwave in 10-second intervals, and stir the chocolate to make sure it’s smooth.
12. You can either place the chocolate in a squeeze bottle with a tip, or in a pastry bag with a fine tip, to decorate the face of the Cakesicles.
13. When all the faces are decorated, place the cookie sheet in the refrigerator for about an hour to allow the chocolate to set.
14. Serve immediately, or place in a single layer in an airtight container, and keep refrigerated until time to serve.