How to Prepare Yummy Chocolate Fudge Cake Pops With White Choclate Coating

Chocolate Fudge Cake Pops With White Choclate Coating.

Chocolate Fudge Cake Pops With White Choclate Coating You can have Chocolate Fudge Cake Pops With White Choclate Coating using 15 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Chocolate Fudge Cake Pops With White Choclate Coating

  1. You need of For Chocolate Fudge Cake Batter.
  2. You need 3/4 cups of semi sweet chocolate chips.
  3. It’s 4 ounces of unsalted butter (1 stick), unsalted.
  4. It’s 3/4 cup of granulated sugar.
  5. You need 1/4 teaspoon of salt.
  6. Prepare 3 tablespoons of unsweetened cocoa powder.
  7. Prepare 3 of large eggs.
  8. It’s 3/4 cup of all purpose flour.
  9. Prepare 1 teaspoon of vanilla extract.
  10. Prepare of For White Chocolate Coating.
  11. It’s 16 ounces of good quality white chocolate, chopped.
  12. Prepare of Extra needed Utems.
  13. Prepare 24 of cake open skewers.
  14. It’s of cake pop baking mold, pictured below.
  15. Prepare of sprinkles and/or colored sugar for decorating.

Chocolate Fudge Cake Pops With White Choclate Coating instructions

  1. Preheat the oven to 325. Spray cake pop molds with non stick spray.
  2. In a mirowave safe bowl melt butter and chocolate until smooth.
  3. Transfer to a large biwl, cool 5 minutes then add cocoa powder, sugar and vanilla and blend in.
  4. Add eggs obe at a time and beat in.
  5. Add flour and salt and stir until blended.
  6. Spoon batter into bottom half of molds, the half without hiles. Fill almost to the top.
  7. Secure top part of pan on.
  8. Bake 15 to 18 minutes with the hole side up until a toothpick inserted in hole comes put just clean. Cool 5 minutes in pan. Then remive from pans to cool completely.
  9. Coat Cake pops.
  10. Melt white chicolate in microwave until smooth.
  11. Dip one end of cake pop stupid in chocolate then insert that chocolate covered end in a cake pop.
  12. Dip each cake pop in white chocolate to coat. Either lay on parchment paper or stand up in a Styrofoam block.
  13. Decorate with sprinkles and sugar while chicolate is wet. Refrigerate for quick setting of coating.
  14. .

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