Chocolate, strawberry or caramel syrup, for dipping (optional)
Preheat oven to 325°F. Prepare Classy Chocolate Pound Cake Mix as directed on package, with melted butter and water. If using Silicone Bar Pan* (recommended), spray wells of pan with no-stick cooking spray and divide cake batter among the wells of the pan. Bake 25 minutes or until toothpick inserted in center comes out clean; remove from oven and allow to cool completely. Remove mini cakes from pan and cut each in half vertically, forming two roughly 1½-inch squares from each mini cake.
Mix crushed cereal, sugar and cinnamon in a shallow dish. Mix eggs and water in a separate shallow dish. Gently roll each cake square in cereal mixture, then coat in egg wash and roll again in cereal mixture. Place cubes on a cookie sheet lined with wax or parchment paper and freeze 6 hours or overnight.
Add enough oil to deep-fat fryer or deep skillet to allow cake squares to float freely; heat oil over medium heat to 375°F as measured with an instant-read thermometer.
Remove cake cubes from freezer. Working carefully to avoid spatters, insert cubes, several at a time, into hot oil. Allow to fry for 45 seconds; remove and place on paper towels to absorb excess oil.
Dust warm cake cubes with confectioner's sugar. Serve with chocolate, strawberry or caramel syrup for dipping, if desired.
Makes about 32 squares.
Serving Suggestion: These are best served while slightly warm.