Red Velvet Cake Pops Recipe 425
RED VELVET CAKE POPS
Make and share this Red Velvet Cake Pops recipe from Food.com.
Provided by Pam101
Categories Dessert
Time 1h
Yield 30-40 Pops, 30-40 serving(s)
Number Of Ingredients 3
Steps:
- After the cake has been cooled place it into a stand mixer.
- Add the cream cheese.
- Mix on medium until combined.
- Spray a baking sheet with nonstick cooking spray.
- Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
- Melt the chocolate over a double boiler.
- Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
- Place it into the cake ball.
- Repeat until all balls have a stick.
- Dip each pop into the chocolate and let the extra chocolate drip off.
- Repeat.
- Place in freezer until ready to serve.
- Best served with coffee and frozen.
Nutrition Facts : Calories 73.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 8.3, Sodium 26.6, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.7
RED VELVET CAKE POPS
Give these Red Velvet Cake Pops to your valentine... or just someone you think is swell! The bright red color and red sprinkles give Red Velvet Cake Pops some fun and romantic personality.
Provided by My Food and Family
Categories Recipes
Time 2h40m
Yield 56 servings, 1 cake pop each
Number Of Ingredients 8
Steps:
- Prepare cake batter as directed on package; stir in food coloring. Bake as directed on package for 13x9-inch cake. Cool completely.
- Crumble cake into large bowl. Mix cream cheese and sugar until blended. Add to cake crumbs; mix well. Shape into 56 (1-inch) balls. Freeze 10 min.
- Melt semi-sweet chocolate, then white chocolate as directed on packages; pour each into separate medium bowl. Immediately add 1-1/2 tsp. shortening to chocolate in each bowl; stir until shortening is completely melted and mixture is well blended.
- Cover rimmed baking sheet with waxed paper. Remove cake balls from freezer in small batches. Insert lollipop stick into center of each ball. Dip, 1 at a time, into one of the melted chocolate mixtures, turning to evenly coat each ball with chocolate, then place, stick side up, on prepared baking sheet and top with sprinkles.
- Refrigerate 15 min. or until firm.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 11 g, Protein 2 g
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- Combine the eggs, cake mix, oil, and water then pour the red velvet cake batter into a baking dish sprayed with nonstick spray. Bake the cake according to the package and let it cool down to room temperature.
- Cut and trim the outer part of the cake. These dry pieces are too dry and may cause your cake pops to fall apart.
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