Chocolate Fudge Cake Pops

I love cake pops.  They are a little fussy to make, but are so worth it for the instant portion control!  And have you tried serving cake pops to kids?  Amazing!  Cake pops are fun and exciting with a fraction of the mess of traditional cake. 

Recipe Notes:

*I typically make my own frosting, but in this case, I use store bought frosting, because it is sure to be the perfect consistancy and amount needed for the cake pops.

*Cookie/Lollipop/Cakepop sticks are typically found in the cake decorating section of craft stores.

*I highly recommend using candy melts (found at craft stores) instead of almond bark to dip the cake pops.  In my experience, candy melts are easier to work with and provide a more polished, finished look.

*It is extremely important to dip the stick into the melted candy before sticking it into the cake pop.  This is the “glue” that holds the cake onto the stick.

*To stand the cake pops while the candy hardens, you can stick them into a chunk of Styrofoam or the holes of a colander.  Or you can have your wonderful husband drill holes into a piece of scrap wood for your own custom cake pop holder.

Chocolate Fudge Cake Pops

Recipe from Bakerella

1 box of Devil’s Food Cake

          Eggs, oil, & water as indicated on packaging

1 container Chocolate Fudge Frosting

1-2 package of candy melts

Bake the cake in a 9x13 inch pan, as indicated on the packaging.  Allow the cake to cool completely.

Once the cake is cooled, place it into a bowl and break it into small crumbs.  Add the entire container of frosting. Edited to add: If your cake seems especially moist (or just as a precaution) begin by adding only 3/4 of the container of frosting, adding more, a bit at a time, until the cake holds together, but isn't soupy.  Use your hands to mix the frosting into the crumbed cake until it holds together.

Roll the cake mixture into walnut sized balls and place on baking sheets lined with waxed paper.  I need to wash my hands 2-3 times during this process to keep getting smooth cake balls.  Once all of the batter has been used, move the trays to the refrigerator and chill for 3-4 hours (alternately, you can freeze them for about 45 minutes).

Next, melt the candy melts according to package directions.  It is best to use a small, deep bowl, or a drinking glass for dipping cake pops.  The additional depth allows for more efficient dipping.

To begin, dip approximately ½ inch of the stick into the melted candy.  Plunge the stick immediately into a cake ball.

Carefully dip the cake pop into the melted candy.  Hold the pop over the bowl of melted candy and very gently tap it and turn it to remove any excess candy.  Place the cake pops upright to harden completely.  Add sprinkles while the candy is still wet, if desired.

Makes 40-50 cake pops