Cake Pops

Lynnda Cloutier


These are all the rage right now.

★★★★★ 1 vote


lollipop sticks
1 3/4 c
cake flour
3/4 c
cocoa powder
2 tsp
baking soda
1/2 tsp
2 c
2/3 c
semisweet chocolate chips, melted
1 1/4 c
vegetable oil
1 1/4 c
3/4 c
brewed coffee
1 c
store bought cream cheese frosting
about 2 cups white chocolate melts or dark chocolate chips


1Preheat oven to 350. Grease 2 nine inch cake pans. Sift flour, cocoa powder, baking soda and salt into a mixing bowl; set aside. In another bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk and coffee and whisk until combined. In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour or until a wooden toothpick inserted in center comes out clean. Let cakes cool and then crumble into a bowl. Stir in frosting until well mixed. Refrigerate mixture 15 minutes. Line a baking sheet with parchment paper. Remove cake mixture from refrigerator and form into 1 1/2 inch balls, setting each on baking sheet. You should have 12 cake balls. Pierce the top of each with a lollipop stick and refrigerate another 15 minutes. While cake balls chill, melt chocolate in a double boiler, stirring gently until smooth. Dip each cake ball in melted white chocolate and allow excess to drip off. Let set a few minutes before dipping in sprinkles or other toppings and serve. Makes 4 servings
2Source: unknown

About Cake Pops

Course/Dish: Cakes