RED VELVET CAKE POPS RECIPE - BETTYCROCKER.COM
Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 45 minutes
Yield 46
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 85 mg
RED VELVET CAKE BITES RECIPE: HOW TO MAKE IT
Everyone loves red velvet, but any cake mix can work here. I've even rolled chopped macadamia nuts into pineapple cake and dipped them into white chocolate. Whatever you do, have fun! —Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 5 dozen.
Number Of Ingredients 3
Steps:
- Prepare and bake cake mix according to package directions using a 13x9-in. baking pan. Cool completely., Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, about 1 hour. Shape into 1-1/2-inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour., In a microwave, melt white candy coating; stir until smooth. Dip first 20 cake balls into coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. If desired, drizzle with additional candy coating. Store in airtight containers.
Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip into coatings as directed.
Nutrition Facts : Calories 206 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 79mg sodium, CarbohydrateContent 28g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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