Chocolate Covered Cake Pops

 

INGREDIENTS:

15.25 ounces strawberry cake mix 432

grams (1 box), such as Pilsbury

1 cup water 227 grams

y2 cup vegetable oil 700 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)

9x13 Baking Pan

Baking Sheet

Cake Pop Sticks

Instructions:

1. Prepare the cake mix with the water, oil,

and eggs. Bake in a 9x13-inch baking

pan according to the package

instructions.15.25 ounces strawberry

cake mix,1 cup water,% 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 bakin

Melt a small amount of chocolate

6. 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