Raspberry
Truffle Cake Pops Recipe
Rich
chocolate with a hint of raspberry liqueur, it doesn't get any better than
this!
Ingredients
:
1
package white cake mix (regular size)
1/2
cup canned vanilla frosting
1/3
cup seedless raspberry jam, melted
2
to 3 tablespoons raspberry liqueur
Red
food coloring, optional
48
lollipop sticks
2-1/2
pounds dark chocolate candy coating, chopped
Pink
candy coating, chopped
Pink
sprinkles and decorative sugar, optional
How
To Make Raspberry Truffle Cake Pops :
Prepare
and bake cake mix according to package directions, using a greased 13-in. x
9-in. baking pan. Cool completely on a wire rack.
Crumble
cake into a large bowl. Add the frosting, jam, liqueur and food coloring if
desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert
sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or
until cake balls are firm.
In
a microwave, melt dark candy coating. Dip each cake pop in coating; allow
excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink
candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles
and sugar if desired. Let stand until set.
