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White Lily

Chocolate Turtle Cake Pops

PREP TIME:

1 hrs

COOK TIME:

40 min

YIELD:

50 

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray 1/4 cup butter, softened
Cake 1/4 cup unsweetened cocoa powder
2 cups White Lily® Enriched Bleached All Purpose Flour 1 1/2 cups sifted powdered sugar
2 cups granulated sugar 1 1/2 tsps. milk
1 tsp. baking soda 1/2 tsp. vanilla extract
1/2 tsp. salt Coating and Drizzle
1 cup butter 24 oz. chocolate flavored candy coating
1 cup water 2 cups chopped pecans
1/3 cup unsweetened cocoa powder 2 cups granulated sugar
2 large eggs 6 tbsps. butter
1/2 cup buttermilk 1/2 cup heavy cream
1 1/2 tsps. vanilla extract Dash salt
Chocolate Frosting Craft sticks, wax paper and foam block

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray. Combine flour, 2 cups granulated sugar, baking soda and 1/2 teaspoon salt in large bowl. Set aside. Combine 1 cup butter, water and 1/3 cup cocoa powder in medium saucepan. Bring mixture to a boil, stirring constantly. Remove from heat.

  2. 2.
    ADD cocoa mixture to dry ingredients. Beat with electric mixer at low speed until combined. Add eggs, buttermilk and 1 1/2 teaspoons vanilla. Beat 1 minute at low speed. (Batter will be thin.) Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool completely.

  3. 3.
    BEAT 1/4 cup butter and 1/4 cup cocoa powder in medium bowl with electric mixer at medium speed until creamy. Add powdered sugar, milk and 1/2 teaspoon vanilla. Beat at low until blended. Beat at medium until light and fluffy.

  4. 4.
    CRUMBLE cake into large bowl. Add frosting. Mix thoroughly with hands. Roll into 2-inch balls. Insert sticks halfway into balls. Place onto wax paper-covered cookie sheet. Chill 2 to 3 hours in the refrigerator or in freezer for at least 1 hour. Melt chocolate coating according to package directions. Dip cake pops into chocolate coating so that coating covers entire cake pop and part of stick. Sprinkle with chopped pecans. Insert sticks into foam block.

  5. 5.
    WHISK 2 cups granulated sugar in heavy medium saucepan over medium heat until melted. Stir in 6 tablespoons butter until melted. (Butter will foam up.) Remove from heat. Whisk in cream constantly until smooth. (Cream will foam up.) Stir in dash salt. Reduce heat to lowest setting. Return pan to heat, stirring 2 to 3 minutes to thicken. Hold cake pop over saucepan. Use spoon to drizzle caramel over cake pop, allowing drips to fall back into pan. Insert drizzled cake pop into foam block to set.