Name: Wacky Chocolate Cake Pops
Cuisine: International
Ingredients: FOR THE CAKE:; 2-1/4 cups All-purpose Flour; 1-1/2 cup White Sugar; 1/2 teaspoons Salt; 1-1/2 teaspoon Baking Soda; 1/3 cups Unsweetened Cocoa Powder; 1/2 cups Vegetable Oil; 1-1/2 cup Water; 1-1/2 Tablespoon White Vinegar; FOR THE FROSTING:; 1/3 cups Butter; 4 cups Powdered Sugar; 1/3 cups Milk; 1 teaspoon Pure Vanilla Extract; 1/2 cups Unsweetened Cocoa Powder; FOR THE ASSEMBLY OF THE POPS:; 14 ounces, weight Dark Chocolate Candy Melts; 30 whole Cookie Sticks; 1 cup Shredded Coconut; 1 cup Crushed Chocolate Cookies; 15 whole Plastic Spiders; 15 whole Gummy Worms

Ingredients

FOR THE CAKE:

2-1/4 cups All-purpose Flour

1-1/2 cup White Sugar

1/2 teaspoons Salt

1-1/2 teaspoon Baking Soda

1/3 cups Unsweetened Cocoa Powder

1/2 cups Vegetable Oil

1-1/2 cup Water

1-1/2 Tablespoon White Vinegar

FOR THE FROSTING:

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1.
CAKE 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 9x13" 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. FROSTING 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). POPS 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 bef

Wacky Chocolate Cake Pops

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