COOKIES AND CREAM SPORTS BALL CAKE POPS

Cookies and Cream Sports Ball Cake Pops image

Play ball with these yummy cookies and cream cake pops perfect for sports enthusiasts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 28

Number Of Ingredients 19

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Ingredients

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
1/2 cup sour cream
2 egg whites
1 teaspoon vanilla
1/4 cup milk
2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon milk
1 teaspoon vanilla
8 creme-filled chocolate sandwich cookies, coarsely crushed (about 1 cup)
28 paper lollipop sticks (6-inch)
2 Styrofoam block (each about 12x3x2 inches)
2 bags (12 oz each) candy melts of desired color
Icing writer or food decorating pen of desired color

Steps:

Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In medium bowl, mix flour, baking soda, baking powder and salt; set aside.
In large bowl, beat granulated sugar and 1/4 butter with electric mixer on medium speed about 2 minutes or until light and fluffy, scraping bowl occasionally. Beat in sour cream. Beat in egg whites, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, and milk, about 1/2 at a time, beating just until blended. Pour into pan.
Bake 33 to 38 minutes or until top springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in medium bowl, mix powdered sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Crumble warm cake into medium bowl. Stir powdered sugar mixture into crumbled cake until well blended. Stir in crushed cookies. Cover; refrigerate 1 to 2 hours or until firm enough to shape. Roll cake mixture into 28 (1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Freeze 30 minutes.
In 2-cup microwavable measuring cup, microwave 12 oz of the candy melts as directed on package until melted. Coating must be at least 3 inches deep; add more candy melts as necessary to reach and/or maintain 3-inch depth. Remove several cake balls from freezer at a time. To make each cake pop, dip tip of lollipop stick 1/2 inch into melted candy and insert 1 inch into cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. With icing writer, decorate cake pops to resemble desired sports balls. Let stand until set.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cake Pop, Sodium 105 mg, Sugar 15 g, TransFat 0 g