You know what I love about cake pops? Its deliciousness on a stick! Its like the ultimate dessert ON A STICK! Talk about portable and convenient! Not to mention a great way to use up left over cake! These Milk Chocolate Cake Pops are pretty much perfection!
Milk Chocolate Cake Pops Recipe:
Bake the cake according to the directions on the box. Let cool completely.
If desired, you can cut off the brown “bark” or crusts off the cake. Then continue on to crumb up your cake – taking it by chunks and breaking it into small crumbs.
When the frosting is at room temperature, start by adding half of the icing to your crumb mixture. Continue adding frosting until the cake crumbs come away from the sides of the bowl, much like dough. You want the consistency of wet sand.
With an ice cream scoop, scoop out portions of the cake mixture and then roll them with your hands till they are smooth.
Melt a small ¼ cup portion of the chocolate chips. With cake pop sticks (or simply Popsicle sticks), dip one end in the melted chocolate and then place them in the cake ball approximately half way. Be sure not to go all the way so that the stick shows on the other bottom!
When all the cake pops have their sticks, place them in the fridge on a sheet pan lined with parchment to cool and harden up. After approximately ½ hour – an hour, take them out.
Melt the rest of the chocolate and with a spoon, spoon the chocolate onto the cake pop gingerly. Lightly scrape off the rest that drips, sprinkle any sprinkles or other decorations you want on the pops, and then place it back on the baking sheet.
When they are complete, return them to the refrigerator to cool completely.
Would you be surprised to learn that I’ve never made cake pops before? These Milk Chocolate Cake Pops were ridiculously easy that I want to make them ALL the time in ALL the flavors! And now that I’ve discovered that one of my local grocery stores has gluten free cake mixes, I probably will!