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Raspberry-Chocolate Cake Pops

Raspberry and chocolate come together for these elegant cake pops that are made even sweeter with a hint of raspberry vodka.

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  • Prep Time 1 hr 30 min
  • Total Time 4 hr 0 min
  • Servings 28

Ingredients

Cake

1 1/4
cups Gold Medal™ all-purpose flour
1 3/4
teaspoons baking powder
1/2
teaspoon salt
1/4
cup butter, softened
3/4
cup granulated sugar
3
egg whites
1/2
teaspoon vanilla
1/2
cup milk

Truffles

8
oz semisweet baking chocolate, finely chopped
4
teaspoons raspberry-flavored vodka
1/4
cup heavy whipping cream
2
tablespoons butter

Filling

1/3
cup butter, softened
2 1/2
cups powdered sugar
2
tablespoons raspberry-flavored vodka

Coating

1
bag (12 oz) dark chocolate candy melts
1
bag (12-oz) light cocoa candy melts
28
paper lollipop sticks (6-inch)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
  • 2 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
  • 3 Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
  • 4 In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
  • 5 Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
  • 6 In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

EXPERT TIPS

Expert Tips

Raspberry vodka adds a nice berry flavor without turning the cake and filling purple-grey, like traditional black raspberry liqueur.

Candy melts make coating cake pops extra-easy. They can be found in the baking aisle of your grocery store or at some craft stores.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cake ball
Calories
320
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
150mg
150%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1g
1%
  Sugars
33g
33%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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