Ingredients
1
box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1
cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
1 3/4
cups light blue candy melts (from 12-oz bag)
1 3/4
cups orange candy melts (from 12-oz bag)
1 3/4
cups white candy melts (from 12-oz bag)
Betty Crocker™ Dessert Decorations Candy Eyeballs, Betty Crocker™ Decorating Sprinkles and Sugars (assorted colors)
Preparation
Heat oven to 350° (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
Line large cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape mixture into 42 (1 1/2-inch) balls; place on cookie sheet. Freeze about 1 hour or until firm. When firm, transfer to refrigerator.
In 2-quart microwavable bowl, microwave blue candy melts uncovered on Medium (50%) 1 minute 30 seconds; stir. Continue microwaving and stirring in 30-second increments until melted and smooth.
Remove one-third (14) of the cake balls from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll 1 cake ball at a time in melted candy coating; gently shake off excess. Place on lined cookie sheet. Immediately place candy eyeballs on cake balls, and decorate with sprinkles. If candy melts have cooled too much, reheat as needed. Refrigerate coated cake balls 10 minutes.
Repeat melting, dipping and decorating with 14 cake balls and orange candy melts. Repeat melting, dipping and decorating with remaining 14 cake balls and white candy melts.
Store covered in refrigerator.
