Instructions

For the Chocolate Fudge Cake:

Preheat oven 350°. Spray a 11½ x 15½ inch baking pan with non stick cooking spray. Place a piece of parchment paper on top, spray the top of the paper; set aside. To a large mixing bowl add the cake mix, water, oil and eggs. Beat until smooth (about 2 minutes). Pour batter into prepared pan, bake 15 minutes. Cool on wire cooling rack 10 minutes. Place cooling rack on top of the cake and turn over onto cooling rack to cool completely. Use a 1 5/8 inch round cookie cutter to cut at least 45 rounds. Place rounds on a baking sheet lined with parchment paper and freeze (for at least 2 hours). Slice rounds in half lengthwise. Put rounds back in freezer until ready to use.

For the Bakery White Frosting:

Add the shortening to a large mixing bowl. Beat until shortening is light and fluffy. Add Adams Clear Vanilla Extract, almond extract and beat until incorporated into the shortening. Add the sugar 1 cup at a time; beat until smooth between each addition. Add milk only if frosting is too thick.  Drizzle in 1 tablespoon at a time until the frosting reaches spreading or piping consistency. Separate frosting into three medium bowls (about 16 ounces each). Add orange to one bowl, purple to another and green to the last. Stir to combine. Add frosting to a piping bag fitted with a #12 tip.

How to Fill The Push Up Pops:

Fit three piping bags with a Wilton Tip #12. Add one frosting to each bag. Add one cake round to the bottom of each push up pop. Then a layer of green frosting. Slide a couple of googly eyes on top of the frosting. Add another layer of cake and and layer of purple frosting. Slide in another pair of eyes slightly to the opposite side of the other eyes. Top with another layer of cake and a swirl of orange frosting. Pipe on multiple piles of frosting on top of the orange layer of frosting, larger at the bottom and to a point at the top. Decorate with Wilton Candy Eyeballs.

NOTE: These push up pops were inspired by Betty Crocker Kitchens Spooky Eyeball Halloween Cake