Pumpkin Spice Lollicakes

PUMPKIN SPICE LOLLICAKES

(eyeball design optional)

 1 Spice cake mix
1 C pumpkin puree (canned)
4 eggs
1/2 c oil
1/4 c water
1/4 t of clove
1/4 t of nutmeg

1/4 t cinnamon

Mix this all together and bake in a 9 x 13 cake pan at 350 for 35 mins. or until completely done.
Meanwhile make some cream cheese frosting ( I just used the Better Homes and Garden's which is...)

CREAM CHEESE FROSTING

6 oz cream cheese

1/2 C butter (softened)

2 t vanilla

4 1/2 C powdered sugar

Mix cream cheese, butter and vanilla until smooth.  Add powdered sugar gradually.

When the cake is done, and cooled just a bit, but still warm, crumble it into a bowl and add about a cup to cup and a half of frosting and mix with electric mixer or kitchen aid. You want it doughy, not crumbly. Once it is cool enough to work with, shape into whatever size ball you prefer. Put in the fridge or freezer to chill them well.

Melt white dipping chocolate (like the disks or white chocolate chips) in a pyrex or glass bowl in the microwave, and dip the cold cake balls in the chocolate. Place on parchment paper.

For a cute factor, when all the balls are covered in white chocolate, dye the leftover chocolate a light orange.  Put it in a zip lock bag and snip a tiny hole in the corner.  Drizzle orange chocolate across each ball several times creating fun lines.  You can then insert a lollipop stick in the bottom!