Give these Red Velvet Cake Pops to your valentine… or just someone you think is swell! The bright red color and red sprinkles give Red Velvet Cake Pops some fun and romantic personality.
What You Need
Original recipe yields 56 servings
1 pkg. (2-layer size) chocolate cake mix
1 bottle (1 oz.) red food coloring (about 2 Tbsp.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
2 pkg. (4 oz. each) BAKER'S White Chocolate
1 Tbsp. shortening, divided
2 Tbsp. red sprinkles
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Let's Make It
Prepare cake batter as directed on package; stir in food coloring. Bake as directed on package for 13x9-inch cake. Cool completely.
Crumble cake into large bowl. Mix cream cheese and sugar until blended. Add to cake crumbs; mix well. Shape into 56 (1-inch) balls. Freeze 10 min.
Melt semi-sweet chocolate, then white chocolate as directed on packages; pour each into separate medium bowl. Immediately add 1-1/2 tsp. shortening to chocolate in each bowl; stir until shortening is completely melted and mixture is well blended.
Cover rimmed baking sheet with waxed paper. Remove cake balls from freezer in small batches. Insert lollipop stick into center of each ball. Dip, 1 at a time, into one of the melted chocolate mixtures, turning to evenly coat each ball with chocolate, then place, stick side up, on prepared baking sheet and top with sprinkles.
Refrigerate 15 min. or until firm.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
56 servings, 1 cake pop each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.