Raspberry Truffle Cake Pops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Rich chocolate with a hint of raspberry liqueur Ingredients:
1 package white cake mix (regular size) |
1/2 cup canned vanilla frosting |
1/3 cup seedless raspberry jam, melted |
2 to 3 tablespoons raspberry liqueur |
red food coloring, optional |
48 lollipop sticks |
2-1/2 pounds dark chocolate candy coating, chopped |
pink candy coating, chopped |
pink sprinkles and decorative sugar, optional |
Directions:
1. Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
2. Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
3. In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.
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