GF Valentine Chocolate Cake Pops
Valentine's Day is just around the corner and these sweet little cake pops will be a huge hit for the loves in your life. Better Batter's chocolate cake mix makes quick work of the cakey interior. Melt one or two different candy coating colors and have fun decorating these delicious two-bite treats!
GF Valentine Cake Pops
Ingredients
- 1 box Better Batter Gluten Free Chocolate Cake Mix, using eggs, oil, and water as specified on the package directions
- cooking spray
- 3/4 – 1 cup prepared chocolate frosting, such as Betty Crocker
- chocolate candy coating, such as Wilton
- cake pop sticks
- sprinkles and jimmies to decorate
Instructions
Preheat the oven to 350 degrees. Prepare the chocolate cake mix according to the package directions and pour into a 13×9 baking pan lightly coated on the bottom with cooking spray.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Cut the cake into rectangles and rub the cake rectangles together to crumble, catching the crumbs in a large bowl. Completely crumble the cake, breaking up larger chunks.
Mix. Use a fork to separate cake into small crumbs otherwise the cake pops will have a chunky look and be difficult to roll. Start with 1/2 c chocolate frosting and mix it into the cake crumbs completely. You are looking to have the cake crumbs hold together and form a cohesive ball. Add up to an additional 1/2 c frosting to moisten.
Scoop and gently form a cake ball the size of a ping pong ball, maybe between 1 – 1 1/2 inches across. I made a total of 4 dozen cake balls with my crumb mix.
Place them on a cookie sheet lined with parchment paper. Lightly cover and refrigerate until chilled.
Dip. When ready to dip the cake balls, remove them from the refrigerator to take off the chill and gently melt your chocolate. I used a tall beer glass which fit into my microwave. You want something narrow and deep into which you can dip the cake pop.
Microwave according to package directions, or 30 seconds at a time at 50% power, stirring often.
Dip the end of your stick into the chocolate about 1 in and tap to remove excess chocolate before gently inserting into the cake ball. Place the pop back on the cookie sheet to firm up. Repeat with remaining cake balls.
Gently dip the cake pops into the melted chocolate to coat completely and tap to move excess chocolate. Coat with sprinkles or drizzle with another color of melted chocolate after the first coat has set up.
This recipe w originally tested and adapted from a recipe published by Jen L in February, 2016. Original photo of food by Jennifer Bigler.
