Fudgy Cake Pops

The Year of Bessemer Food

I've still been cooking (and politicking) and just haven't had much time for blogging.

But these cake pops were a hit, so I thought I would share.

First you need a cake pop pan. This one is made by Nordic Ware and available at Target (in a variety of colors).

Here is the pan, with some fresh-baked cake balls.

Notice the silver colored keys that keep the bottom and top pieces of the pan tightly secured.


Fudgy Cake Pops

3/4 cup semi-sweet chocolate chips
1/2 cup butter
3/4 cup sugar
3 Tbsp cocoa
2 eggs
3/4 cup flour
1/4 tsp salt
24 lollipop sticks
Chocolate and white chocolate coatings (available for dipping fruit and such)
Sprinkles

Heat oven to 325 degrees F. Grease and flour pan (or use a baking spray with flour), set aside.

In medium saucepan, over low heat, melt chocolate chips and butter together, stirring until smooth. Remove from heat and pour into medium bowl (or mixer bowl).

Add egg.s one at a time, mixing well after each addition.

Add flour and salt and stir until blended.

Spoon batter into bottom half of pan (the half without holes) filling each well so it mounds over the top of the pan (the batter is pretty soft, if you let it sit for a few minutes it isn't quite as runny, something I discovered because it takes two batches to use it up. Don't try to mound it up in a ball, though, just a little more than level is OK).

Place top half on top and secure with keys.

Bake 20 to 25 minutes until toothpick inserted into hole comes out almost clean. Cool 5 minutes in pan, remove cake balls from pan and allow to cool completely on wire racks.

Trim cake balls as necessary.



Melt chocolate coatings according to directions on package.

Insert lollipop sticks into cake balls, and dip balls into melted chocolate, and turn to allow excess to drip off. Use spoon to assist in dipping. Decorate with sprinkles as desired. Place on parchment paper to set (can cool in refrigerator).

Makes about 24 cake pops.