Recipes

Red Velvet Cake Pops


November 29, 2016 By:
Prep:
60 mins
Cook:
30 mins
Serves:
46 servings
Red Velvet Cake Pops are the perfect bite of smooth chocolate and rich cream cheese. These southern favorites are decadent, yet petite enough to feel guilt-free about eating them.

Ingredients

Directions

  1. Buy any (4) Betty Crocker Cake Mixes or Betty Crocker Frosting, Save $1.00.
  2. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
  3. Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper.
  4. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  5. In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes.
  6. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.