Recipes

Red Velvet Cake Pops

November 30, 2016 By: Betty Crocker Comments

Tagged: Red Velvet Cake Cake Pops Desserts Christmas Desserts Desserts Cakes Valentine's Day Christmas Red Velvet Cake Thanksgiving Betty Crocker Desserts Thanksgiving Desserts Valentine's Day Desserts Christmas Valentine's Day

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

Select ingredients:

1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 package (24 oz) vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
46 paper lollipop sticks
Red sparkling sugar

Directions

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.
Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper.
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.
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.
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.