We LOVED these, despite how long they took to make. (Anything shaped by hand is going to take a while - it's not a function of the recipe you use) My kids would have eaten all of them immediately if I had let them. I read a lot of other recipes before trying these and here are some tips that I found...1. Crumble the cake into crumbs, not just into chunks, before adding the frosting so that you don't have any dry pieces of cake in the pops - that might make them more likely to break during the dipping and tapping process 2. don't tap the cake pops on the side of the bowl as this loosens the cake and they will fall off. Hold the pop by the stick and with your other hand, tap your hand. This causes the chocolate to drip off without shaking the ball so hard that it falls off. Only one of mine fell off when doing this, but that one was a bit loosely packed when I was making the ball 3. I had a little difficulty getting the chocolate to drip off so I held 2 dipped balls in one hand, did the tapping, then lightly touched the 2 together and that caused that last big blob of coating to fall off. The times I didn't do this, it dripped off when the pops were standing upright so it was better to get the excess coating off right after the tapping and back into the bowl instead of dripping onto the counter! I used the devil's food cake mix and dark chocolate fudge icing and they were so rich and fudgy! Tomorrow I'm going to use the yellow cake and vanilla icing with a few drops of vanilla.

What a wonderful recipe! I used the biggest butternut and acorn squashes I could find and microwaved them while doing some other things. I used half the cream cheese, no sugar (the squash is naturally sweet), and a bit of cinnamon as other people suggested. I keep "tasting" and hope there is some left for dinner!

Everyone wanted more!

try light olive oil next time Leon loved these, I didn't like them