Ice Cream Cone Cake Ball Pops1 box cake mix and ingredients to make cake
1 container ready made frosting
1 package almond bark
Frosting color (I prefer Wilton jarred)
Bake cake according to directions and let cool.
After it is completely cooled, crumble the cake into a large mixing bowl.
Add 3/4 of the frosting to the cake mix and mix until thoroughly combined. They should be sticky enough to form balls but not coat your hands when pressed together.
Roll into 1-1/2 inch balls, cover with plastic wrap, and cool for several hours in the refrigerator.
Cut the tops off of the sugar cones so that the hole is about 1-1/4 inches.
Use lollipop stick, meat thermometer, or skewer to hold the pop. Coat with melted almond bark. I tinted mine pink.
Press into top of ice cream cone. Don't worry about drips, they just add to the effect. Place into drying rack or styrofoam block to set up.
Drizzle melted chocolate chips over top for 'hot fudge.'
Sprinkle right away before chocolate sets up.
For the dropped cone look: Press the dipped cake ball into cone and tip upside down and place on waxed paper.