Chocolate Spider Cake Pops

Instructions

1. Prepare and bake cake mix according to package directions for a 13 x 9-inch baking pan. Cool cake completely as directed. Crumble cake into a large bowl.
2. Beat the mascarpone, confectioners' sugar and cocoa in a large bowl until blended. Beat in cake until combined. Shape cake mixture into 24 balls, about 1 1/2-inches each. Place on baking pans. Freeze for at least 30 minutes or until firm.
3. Melt candy coating and shortening in a microwave-safe bowl on 40% power for 1 minute. Stir; microwave in 30-second intervals, stirring until smooth.
4. Insert tip of 1 lollipop stick into a ball; remove. Dip the tip into candy mixture, and insert into the hole in ball. Using the stick, dip the ball into candy mixture to coat, let any excess candy drip off. Place two eyeballs; sprinkle black sugar over ball to coat. Insert stick into Styrofoam to set. Repeat step with remaining balls.
5. Poke four holes with a toothpick on each side of balls; insert licorice for legs. Refrigerate until serving.