Boston Cream Cake Pops

Ingredients

• 1 box cake mix yellow
• 3 tablespoons sugar 
• 1 tablespoon cornstarch 
• 1 Dash salt 
• 1 cup milk 
• 2  egg yolk beaten
• 1 tablespoon butter 
• 0.5 teaspoon vanilla paste 
• 24  you will also need: parchment paper 
• 16 oz candy coating disks melted chopped
• 1 large weight cream cheese white
• 0.5 cup peppermint candies white
• 0.5 teaspoon shortening 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• plastic wrap
• lollipop sticks

Directions

1. Heat oven to 350°F. Spray bottom of 13x9- inch pan with cooking spray. Make and bake cake mix in pan as directed on box, using water, oil and eggs. Cool. In 2-quart saucepan, mix sugar, cornstarch and salt.
2. Add milk and yolks. Cook and stir over medium heat until mixture boils. Boil 1 minute. Stir in butter and vanilla.
3. Remove from heat. Cover surface of pudding with plastic wrap; cool.
4. Line cookie sheet with waxed paper. Crumble cake into large bowl.
5. Add pudding; mix well with fingers until mixture comes together. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; transfer to refrigerator.
6. Remove cake balls from refrigerator a few at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick no more than halfway into 1 cake ball. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block.
7. Let stand until set. Melt baking chips with shortening; drizzle over pops.
8. Let stand until set.