Red Velvet Cake Pops Recipe 425

RED VELVET CAKE POPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

RED VELVET CAKE POPS

Steps:

• After the cake has been cooled place it into a stand mixer.
• Add the cream cheese.
• Mix on medium until combined.
• Spray a baking sheet with nonstick cooking spray.
• Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
• Melt the chocolate over a double boiler.
• Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
• Place it into the cake ball.
• Repeat until all balls have a stick.
• Dip each pop into the chocolate and let the extra chocolate drip off.
• Repeat.
• Place in freezer until ready to serve.
• Best served with coffee and frozen.

RED VELVET CAKE POPS

Steps:

• 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.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
• Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
• Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
• To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.