3 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate
1-1/2 tsp. shortening
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Let's Make It
Prepare cake batter and bake as directed on package for 13x9-inch cake. Cool completely.
Crumble cake into medium bowl. Add dry pudding mix, powdered sugar, and 1/2 cup each coconut and nuts; mix lightly. Add milk; mix well. Shape into 42 (1-inch) balls. Freeze 10 min. Meanwhile, toast remaining coconut.
Melt chocolate as directed on package. Add shortening; mix well. Combine coconut and remaining nuts.
Remove cake balls from freezer in small batches; insert lollipop stick into center of each ball. Dip, 1 at a time, in chocolate, then coconut mixture. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
Choosing small portions of desserts or treats is a smart technique to allow yourself a chocolatey treat within a balanced diet.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
42 servings, 1 cake pop each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.