Raspberry Truffle Cake Pops Recipe

 Raspberry Truffle Cake Pops Recipe Raspberry Truffle Cake Pops Recipe photo by Taste of Home Rating 5

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Rich chocolate with a hint of raspberry liqueur...it doesn't get any better than this!
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Raspberry Truffle Cake Pops Recipe
  • Prep: 1-1/2 hours + freezing
  • Yield: 48 Servings
    •
55 35 90

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 cup canned vanilla frosting
  • 1/3 cup seedless raspberry jam, melted
  • 2 to 3 tablespoons raspberry liqueur
  • Red food coloring, optional
  • 48 lollipop sticks
  • 2-1/2 pounds dark chocolate candy coating, chopped
  • Pink candy coating, chopped
  • Pink sprinkles and decorative sugar, optional

Directions

  • 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.
  • 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.
  • 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. Yield: 4 dozen.

Originally published as Raspberry Truffle Cake Pops in Bakeshop Favorites , p54

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