Real Recipes From Real Home Cooks ®

raspberry truffle cake pops

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 48 serving(s)
prep time 1 Hr 30 Min
cook time 3 Hr
method Refrigerate/Freeze

Ingredients For raspberry truffle cake pops

  • 1 pkg
    white cake mix (regular size)
  • 1/2 c
    canned vanilla frosting
  • 1/3 c
    seedless raspberry jam, melted
  • 2-3 Tbsp
    raspberry liqueur
  • red food coloring, optional
  • 48
    lollipop sticks
  • 2 1/2 lb
    dark chocolate candy coating, chopped
  • pink candy coating, chopped
  • pink sprinkles and decorative sugar, optional

How To Make raspberry truffle cake pops

  • 1
    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.
  • 2
    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.
  • 3
    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.
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