raspberry truffle cake pops
From my Mamaw's recipe collection.
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yield
48 serving(s)
prep time
1 Hr 30 Min
cook time
3 Hr
method
Refrigerate/Freeze
Ingredients For raspberry truffle cake pops
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1 pkgwhite cake mix (regular size)
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1/2 ccanned vanilla frosting
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1/3 cseedless raspberry jam, melted
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2-3 Tbspraspberry liqueur
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red food coloring, optional
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48lollipop sticks
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2 1/2 lbdark chocolate candy coating, chopped
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pink candy coating, chopped
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pink sprinkles and decorative sugar, optional
How To Make raspberry truffle cake pops
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1Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
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2Crumble 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.
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3In 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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