So, I tried my hand at these again....
1 box Betty Crocker Devil's Food SuperMoist Cake Mix
1 Cup Water
1/4 Cup Caramel Macchiato CoffeeMate Creamer
1/2 Cup Vegetable Oil
1/2 container (1 cup) chocolate frosting
For White Coating:
1 Bag White Chocolate Melts (found at craft stores like Beverly's, Michael's, Hobby Lobby or Joann's)
About 25-30 Lollipop sticks.
Sprinkles of your choice.
Heat oven to 350 degrees, and prepare cake mix on box (I substituted 1/4 cup of Caramel Macchiato CoffeeMate for 1/4 cup of the water). I used a 13x9 pan, so 350 degrees for 30 minutes was fine. After cake is cooled, crumble cake and mix with 1/2 can of chocolate frosting a little at a time. That step is tricky...you want it to be moist enough to blend together, but dry enough to stay in a firm ball. Form them into firm 1 1/2" balls and stick the lollipop sticks about 3/4 of the way through each ball. Freeze for about 10 minutes. While it is freezing, melt the white discs in a double boiler. Take the pops out and dip them one at a time into the melted white chocolate. I sprinkled them with some red sugar right away and then held onto them about 60 seconds before setting them on wax paper. Refrigerate until ready to serve.
They tasted really good, but I had trouble with a few not being firm enough to stay on the stick. I'll have to either add more cake or less frosting next time.
-Member of the CoffeeMate USA Brew Crew.