Red Velvet Cake Pops

Cake

1. Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking dish. Set aside.
2. Mix together the cake batter as instructed on the box. Pour the batter into the prepared dish.
3. Bake according to the package directions for a 9x13 pan until a toothpick inserted in the center comes out clean.
4. Remove from the oven and cool the cake to room temperature, about 2 hours.

Cream Cheese Frosting

1. Mix the cream cheese, powdered sugar, and vanilla together in a large mixing bowl with a hand mixer (or in your stand mixer) until smooth.

Cake Pops

1. Crumble to cooled cake into the bowl with the cream cheese frosting. Use a rubber spatula to mix the frosting and cake together until you have a thick dough-like texture. (You may want to use your hands really make sure it's mixed well.)
2. Using a tablespoon size cookie scoop to portion out the cake pop mixture onto a parchment paper-lined baking sheet. Then use your hand to roll each dough scoop into a ball.
3. Melt the candy melts following the directions on the bag in a microwave-safe bowl.
4. Dip one end of a lollipop stick into the melted chocolate and then insert the dipped side into a cake ball. (This will make sure the stick doesn't fall out.)
5. Once all the cake pops are prepped, freeze them on the baking sheet for 1 hour.
6. Re-melt the candy melts and then dip the cake balls into the melted chocolate so they're completely coated. Add sprinkles to the outside of the cake pops before the coating sets.
7. Place the cake pops back onto the baking sheet, stick side up, or place them in a styrofoam block to keep the rounded shape on top.
8. Store covered on the counter until ready to serve. (Storing in the fridge may cause the cake pops to sweat.)