Monday, November 7, 2011

DESSERT: Dark Chocolate Glazed, Toffuti, and Brown Sugar Cake Pops

Servings: 20-24 Cake Pops

  • Cake mix
  • 12 oz of Toffuti cream cheese (or your favorite low-fat cream cheese) - this is approximately a tub and a half of cream cheese
  • 1 cup of brown sugar (or confectioners sugar if your not counting calories)
  • 8 oz of semi-sweet or dark chocolate (try baking chocolate, such as the Ghirardelli baking bar)
  • Lollipop sticks
  • Large Styrofoam square (or multiple pieces)
  • Large cookie sheet with wax paper
  • Bake the cake (using the mix), let the cake cool and refrigerate for at least 2-3 hours
  • Use a mixer to blend the cream cheese and sugar.  Refrigerate for at least 2-3 hours
  • Crumble the cake and mix in the cream cheese mix
  • You should be able to make a ball shape with the mixture - if not, add in more cream cheese
  • Stick the balls of cake mixture on a cookie sheet, stick in the lollipop sticks
  • Let cake balls chill - if you plan to make them right away, stick them in the freezer for an hour or so
  • Heat the chocolate in a double boiler setup - try high heat first, and reduce to low-medium heat within 7-10 minutes (TIP: You can also use this technique for chocolate dipped strawberries - see the picture to the right)
  • Quickly dip and swirl the cake balls in the mixture - swirl away any excess chocolate, and stick in the styrofoam to dry (and drip)
  • Be sure to decorate with sprinkles, eyes, etc. while the cake balls are still wet
  • For other extensive decorations, let the cake balls dry first and then decorate with frosting or fondant
  • Enjoy!
  • If you are presenting these as a gift, consider covering them with treat wrappers (Walmart and Target carry them - try the Wilton brand) and using a ribbon to tie them

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