Chocolate Covered Cake Pops Recipe

INGREDIENTS:

• 15.25 ounces strawberry cake mix 432 grams (1 box), such as Pillsbury
• 1 cup water 227 grams
• ½ cup vegetable oil 100 grams
• 3 large eggs 150 grams
• 2 tablespoons white frosting 33 grams
• 12 ounces milk chocolate chips 340 grams
• Sprinkles optional, for garnish

EQUIPMENT

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Baking Sheet
• Cake Pop Sticks

Instructions:

1. Prepare the cake mix with the water, oil, and eggs. Bake in a 9×13-inch baking pan according to the package instructions.15.25 ounces strawberry cake mix,1 cup water,½ cup vegetable oil,3 large eggs
2. Allow cake to cool completely. Line a baking sheet with parchment paper and set aside.
3. Crumble the entire cake in a large bowl with a fork.
4. Add the frosting and work it into the cake crumbs with your hands until it forms a ball. Add more frosting, 1 tablespoon at a time, as needed to get the right consistency.2 tablespoons white frosting
5. Roll the dough into 1-inch balls and place them onto the prepared baking sheet.
6. Melt a small amount of chocolate chips. Dip skewers into melted chocolate and then push them into the cake pops.12 ounces milk chocolate chips
7. Refrigerate for 1 hour.
8. Melt remaining chocolate chips. Dip each cake pop in melted chocolate, allowing excess to drip off.
9. Add sprinkles quickly before chocolate hardens.Sprinkles
10. Chill until ready for serving.

NOTES

• Make sure you’re adding your sprinkles to your chocolate as quickly as possible. Once the chocolate hardens, the sprinkles won’t stick to it!
• You can use other toppings on your cake pops, including sugar sprinkles or chopped nuts, depending on what you like.
• Use your hands when mixing the frosting in with the cake to ensure that you’re covering all the cake pieces.

Storage: Store cake pops in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.