Cake Pops

There was a dessert place in San Ignacio called Sweet Ting, and we spent way too much money there on weird flavors of cakes and cheesecakes...probably twice a week. Sadly, I couldn't manage to find one I liked. Leah looked me in the eye one hot and sweaty day outside of Sweet Ting and said, "Kayla, I think you just don't like cake."

And that was all I needed.

I now realize I simply don't like cake but I tried cake pops, and they are quite scrumptious. Here's my recipe!

Chocolate Truffle Cake Pops

Ingredients

1 boxed cake mix {as chocolatey as you can handle}

1 can of chocolate frosting {not whipped}

2 - 4 cups semi sweet chocolate chips, depending on if you want to use the whole cake or save half for later

toppings {chopped peanuts, sprinkles, peppermint chips, slivered almonds, cocoa dust}

Directions

1. Cook and cool the cake according to the directions on the box. Cover and freeze half the cake if you want a half batch.

2. Add 1/4 cup of frosting {for a half batch} into the cake and work it in with a fork. Add more frosting by the tablespoon, but only until the mixture begins sticking together. It isn't supposed to feel wet or really sticky.

3. Roll mixture into balls, each should be about a tablespoon. Place on a cookie sheet lined with wax paper.

4. Melt chocolate chips. Dip ends of lollipop sticks into melted chocolate and carefully stick one into each cake ball.

5. Freeze cake pops for at least one hour so the sticks will stay inside. The next part will work best if you take out only part of the cake pops at a time so they don't thaw before you dip them in chocolate.

6. Using a spoon, dip/coat each cake pop in the melted chocolate. You can leave them plain or add toppings. Put them back on the cookie sheet and let them set up completely {about 45 minutes - one hour} before eating.