Cake Batter Pops
Prep Time: 2 Hours
Cook Time: 36 Minutes
Total Time: 6-7 Hours
Servings: 50 Popsicles
Perfect for any occasion, dark chocolate coated cake pops are absolute masterpiece you don’t want to miss.
|Betty Crocker Cake Mix
|2 ¼ cup
|2 eggs or ½ cup yoghurt
|Butter paper to place inside the mould
For the cake popsicle coating:
Recipe Made with
- Take a bowl, add 2 ¼ cup Betty Crocker Cake Mix, 2 eggs, 1¼ cup water and ½ cup oil and mix them well for 2 minutes. If using yoghurt as an alternative, add ¼ cup into the mixture and blend well.
- Take a cake mould, slightly grease it with oil and after placing a butter paper in it, again grease it with oil. Pour the mixture in it.
- Preheat the oven to 170°C and place it in a microwave for 25 minutes at 180°C or in an OTG for 20 minutes at 180°C.
- Allow this cake to cool down properly. Once it is cooled properly, smash it into crumps and add condensed milk and mix it well. At this stage you can give your preferred shape like a circle (you can use some ice cream mould as well for the shape) with a lollipop straw in it (ice-cream stick if ice-cream mould used).
- Boil 2 glasses of water in a pan and turn off the burner. Add dark chocolate in a thick glass bowl and place it in allowing it to melt.
- Dip the ball in dark chocolate. Place it in the refrigerator for 10 minutes. After 10 minutes again dip the same ball in dark chocolate to get a good texture on top.
- Decorate it with cake edible decorations available in the market. Freeze it in refrigerator for 15 minutes. Popsicles are now ready to serve!
- The cake pops can be snacked upon easily.
- To keep the popsicles in the refrigerator do not use a plate. Preferably use a glass so that no part of the popsicle is touching the surface.
- One Egg can be substituted with a ¼ cup of plain yoghurt set at room temperature. It can be a great substitute as a vegetarian option in the pancake mix.