Recipe: Super Bowl Cake Pops

Ingredients

Bake the Chocolate Cake as directed in the cookbook.
Cool the cake completely.
Crumble half of the cooled cake into a large bowl, ensuring no large pieces remain.
Mix in the raspberry fruit spread until well combined.
Roll the mixture into 1-inch balls and shape them into ovals for footballs.
Place the shaped footballs on a parchment-lined plate and freeze for at least one hour.
Melt the dark chocolate in a small saucepan over low heat.
Dip the tip of the lollipop sticks into the melted chocolate and insert them into the cake balls.
Dip the entire cake ball into the melted chocolate until fully coated, ensuring the coating meets the base of the stick.
Twirl off any excess chocolate and place the sticks into a styrofoam block to dry.
Pipe white chocolate stitches onto the football cake pops before serving.

Servings

22 cake pops

Calories

150

Total fat

Total carbohydrates

20g

Total protein

Sodium

50mg

Cholesterol

5mg