Ingredients
1
box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
10
slices packaged precooked bacon (from 2.1-oz package), crisply cooked, crumbled
2
cups chopped walnuts
3 1/2
teaspoons maple flavor
2/3
cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
1
tablespoon real maple syrup
3/4
cup sugar
2
tubs (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
48
paper lollipop sticks
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake mix as directed on box, using water, oil and eggs; stir in bacon, 1 1/4 cups of the walnuts and 2 1/2 teaspoons of the maple flavor. Pour into pan. Bake as directed for 13x9- inch pan. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add 2/3 cup frosting and the syrup; mix well. Shape into 48 (1 1/4-inch) balls. Place on cookie sheet. Freeze until firm. Refrigerate.
In 12-inch skillet, cook sugar over medium heat, stirring constantly, until melted and golden. Remove from heat; place remaining 3/4 cup walnuts in sugar mixture, turning to coat. With fork, remove walnuts to waxed paper; cool completely. Into large microwavable bowl, spoon 2 containers frosting. Microwave on Medium (50%) 30 seconds or until melted; stir until smooth. Stir in remaining 1 teaspoon maple flavor. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted frosting and insert into 1 cake ball. Dip cake ball into melted frosting to cover; tap off excess. Top with sugared nuts.
