Chocolate Cake Pops
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 113.6
- Total Fat: 6.0 g
- Cholesterol: 10.3 mg
- Sodium: 93.2 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.2 g
- Protein: 1.0 g
View full nutritional breakdown of Chocolate Cake Pops calories by ingredient
Introduction
You'll woo your sweetheart with these delightful cake pops! You'll woo your sweetheart with these delightful cake pops!Number of Servings: 32
Ingredients
-
1/2 chocolate cake, made from a mix
1/2 tub of chocolate frosting
about 4 tbsp chocolate sprinkles
3/4 bag Wilton chocolate candy melts
You will also need lollipop sticks, a sheet of 1 inch styrofoam, and/or other decorations.
Directions
After baking the cake, let cool. (I use half of a sheet cake for this recipe.)
Crumble the cake in a large bowl and add room temperature frosting. Mix well.
Line a cookie tray with wax paper or parchement paper. Roll the mixture into quarter sized balls and space evenly on tray. Put them in the freezer for one hour, or fridge for a few hours.
When they are solid, melt the candy in a deep narrow container, like a mug. Dip the tip of a lollipop stick in the melted candy and poke into the cake ball. Let harden while you do the others.
Dip the entire cake pop in the candy melts to coat and roll in sprinkles (or sprinkle a few on top). Stick into styrofoam to dry/harden.
Store in the freezer.
I like to put mine in small plastic bags with a bit of ribbon tied around for bake sales, or for the kids at school. If you do these for a party, no need to cover them.
There is a multitude of ways to decorate these, but when you first try to make them, covering in sprinkles is a good idea to cover any drips in the chocolate.
Serving Size: Makes 32 cake pops
Crumble the cake in a large bowl and add room temperature frosting. Mix well.
Line a cookie tray with wax paper or parchement paper. Roll the mixture into quarter sized balls and space evenly on tray. Put them in the freezer for one hour, or fridge for a few hours.
When they are solid, melt the candy in a deep narrow container, like a mug. Dip the tip of a lollipop stick in the melted candy and poke into the cake ball. Let harden while you do the others.
Dip the entire cake pop in the candy melts to coat and roll in sprinkles (or sprinkle a few on top). Stick into styrofoam to dry/harden.
Store in the freezer.
I like to put mine in small plastic bags with a bit of ribbon tied around for bake sales, or for the kids at school. If you do these for a party, no need to cover them.
There is a multitude of ways to decorate these, but when you first try to make them, covering in sprinkles is a good idea to cover any drips in the chocolate.
Serving Size: Makes 32 cake pops
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