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Boston Cream Cake Pops

Boston Cream Cake Pops

Ingredients:14
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 03/24/2014

Boston Cream Cake Pops

Ingredients:14
Servings:24

Treat your family to these mouth-watering pops made using Betty Crocker™ Super Moist™ yellow cake mix– a distinctive chocolate dessert.

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Boston Cream Cake Pops

Prep time:50 min
Total time:3 hr 35 min
Ingredients:14
Servings:24

Boston Cream Cake Pops

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Ingredient

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
3 tablespoons sugar
1 tablespoon cornstarch
Dash salt
1 cup milk
2 egg yolks, beaten
1 tablespoon butter or margarine
1/2 teaspoon vanilla or vanilla bean paste
24 paper lollipop sticks
1 package (16 oz) chocolate-flavored candy coating, chopped, melted
1 large block white plastic foam
1/2 cup white vanilla baking chips
1/2 teaspoon shortening

Instructions

Step 1
Heat oven to 350°F. Spray bottom of 13x9- inch pan with cooking spray. Make and bake cake mix in pan as directed on box, using water, oil and eggs. Cool. In 2-quart saucepan, mix sugar, cornstarch and salt. Add milk and yolks. Cook and stir over medium heat until mixture boils. Boil 1 minute. Stir in butter and vanilla. Remove from heat. Cover surface of pudding with plastic wrap; cool.

Step 2
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add pudding; mix well with fingers until mixture comes together. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; transfer to refrigerator. Remove cake balls from refrigerator a few at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick no more than halfway into 1 cake ball. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Melt baking chips with shortening; drizzle over pops. Let stand until set.

Nutrition Facts

Nutrition facts are not available for this recipe