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My first experience with cake pops was only a few months ago. Not sure where I was for the past few years. How fun! I decided that Halloween was the perfect time to try my hand at them because they do not have to turn out “pretty”. Actually, kind of funky is better.
Preheat oven to 350 degrees F. In a medium mixing bowl, mix all the dry cake ingredients (flour through cocoa powder) together with a spoon. Add all of the wet ingredients (oil, water and vinegar) and stir until well-combined. Pour into a 9×13″ pan which has been prepared with cooking spray.
Bake for 30 minutes or until a toothpick inserted into center comes out clean. Remove from oven and cool.
In a medium mixing bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar and beat well. Beat in milk and vanilla. Slowly add cocoa powder and remaining powdered sugar. Beat until well-combined. Add additional milk if needed to reach desired consistency (should be spreadable but not too thin).
When cake has cooled completely (I made mine the night before), use a fork to “shred” the cake into crumbs. Add crumbs to a large mixing bowl, then add frosting. Use your hands to combine thoroughly.
Line a cookie sheet with parchment paper. Scoop 2 Tablespoons of the cake/frosting mixture into your hands and mash mixture together. Roll into a small tight ball and place on parchment paper. Repeat with remaining mixture.
Place cake balls into refrigerator for 2 hours. Remove and re-roll balls with your hands to pack tightly.
Melt 4-5 of the chocolate candy melts in the microwave according to package instructions. Dip the end of each cookie stick into the melted chocolate and insert one into each ball, at least halfway into the ball. Return balls to refrigerator when all sticks have been inserted. Chill for 30-60 minutes.
Melt the remainder of chocolate candy in microwave according to package instructions. Remove cake balls from refrigerator. Place the bottom of each ball into chocolate, then spoon the melted chocolate over the top of the ball. Holding the stick, spin the cake ball on the spoon to remove excess melted chocolate. Immediately sprinkle each ball with coconut or crumbled cookies. Place on a clean baking sheet and add a spider or gummy worm before chocolate hardens. Repeat with remaining cake balls, then place in refrigerator for 1 hour prior to serving (or overnight in my case).
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!