Frosting (Betty Crocker Chocolate Fudge)
Chocolate – we ended up using two large bars of cooking chocolate
First task was to make the cake, I cheated slightly and used Betty Crocker’s Devils Food Cake mix as I’ve read on a few blogs that it really doesn’t make a difference whether you use boxed cake mix or your own. This recipe uses three eggs and 6 tablespoons of oil; I used 4 tablespoons of oil and 2 of water. After baking the cake (28 minutes at 180 degrees) we let it cool before tipping it out and beginning breaking it up.
We then crumbled up the cake which was a little bit heartbreaking as it had turned out really well! Once it was really finely broken up we added about 2 to 3 tablespoons of the Betty Crocker Chocolate Fudge Icing and mixed that in. Whilst we were mixing we tested to see how well the mixture would stay together in a ball and once it held firmly we stopped adding frosting.
We made around 22 cake pops and laid them out on a foil lined baking tray. We melted a small amount of chocolate and use that as “glue” when sticking the lollipop sticks in and then froze for about 45 minutes.
During the 45 minutes freezing we melted the rest of the chocolate ready to dip and decorate the frozen cake pops! I melted the chocolate by putting it in a pyrex bowl in a saucepan of water and boiling it. This worked fine for the milk chocolate but I really struggled with the white chocolate as that kept seizing. After dipping and decorating we used a shoebox with holes punched in as a stand for them as they cooled and solidified. Easy peasy and taste amazing!