Chocolate Chip Cake Balls
Susan J. Sias
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- 1 box
- (18 ounces) chocolate cake mix
- 1 box
- (3.4 ounces) instant chocolate pudding mix
- 1 c
- 1/3 c
- vegetable oil
- 1 can(s)
- ready-to-use chocolate icing
- 3/4 c
- mini semisweet chocolate chips
- 1 pkg
- (24 ounces) chocolate almond bark
- 50 stick
- 6 inch or 8 inch lollipop sticks
In a large bowl, combine cake mix, pudding mix, eggs, water and oil; mix at medium speed with your electric mixer for about two minutes or until combined. Pour mix into the prepared pan.
Bake 35-40 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove from pan to wire cooling rack and cool completely.
In a large bowl, using your clean hands, crumble the cake until no large chunks are visible. Add 3/4 of the can of icing and the mini chocolate chips; mix these in with a soft plastic spoon or your fingers until well combined. Only if needed, if mix is too dry, add more icing. You just want the mix to stay together as you form it into the balls, you do not want it to be too "goopy"!
With a tablespoon, measure out 2 tablespoons of the cake ball mixture into the palm of your hand and roll it into a ball form. Form the rest of your mixture into cake balls. Chill in the refrigerator for 2 hours.
Meanwhile, line 2 to 4 cookie sheets with wax paper or parchment paper.
Melt the chocolate almond bark according to package directions. Dip lollipop sticks into the melted almond bark and insert into the cake balls, set cake balls onto lined cookie sheets. Let cake balls set in refrigerator for 30 minutes to allow almond bark to harden.
Make certain the almond bark is melted and smooth. Dip cake balls completely into almond bark, remove, and let extra bark drip off back into bowl. Swirl around any extra almond bark to create a smooth texture on the outside of the cake ball. You may let set on the tops of the cake ball which will create a flat surface or you may wish to have a piece of foam ready to push the lollipop sticks into to dry.
I do not like to put these cake pops that I use dark chocolate on back into the refrigerator to set as they tend to get a white streak on them from the too cool air temperature. Leave them at room temp in the areas above 3000 feet altitude.
While wet, you may dip the cake pops into sprinkles!
These cake pops are very fun!