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Easter Raspberry Truffle Cake Pops

Easter Raspberry Truffle Cake Pops
Easter Raspberry Truffle Cake Pops

Looking for a special Easter treat that will “wow” your guests? These raspberry truffle cake pops are made with rich chocolate with a hint of raspberry liqueur—it doesn't get any better than this!

What You Need:

(Makes: 4 dozen)

1 package of white cake mix (regular size)

1/2 cup of canned vanilla frosting

1/3 cup of seedless raspberry jam, melted

2 to 3 tablespoons of raspberry liqueur

Red food coloring, optional

48 lollipop sticks

2 & 1/2 pounds of dark chocolate candy coating, chopped

Pink candy coating, chopped

Pink sprinkles and decorative sugar, optional

What to Do:

STEP 1) Prepare and bake the cake mix according to package directions, using a greased 13x9 inch baking pan. Cool completely on a wire rack.

STEP 2) Crumble the cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1 inch balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

STEP 3) In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a Styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

STEP 4) Happy Easter & Enjoy!

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