RASPBERRY TRUFFLE CAKE POPS

Raspberry Truffle Cake Pops image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 9

1 package(s) white cake mix (regular size)
1/2 cup(s) canned vanilla frosting
1/3 cup(s) seedless raspberry jam, melted
2-3 tablespoon(s) raspberry liqueur
- red food coloring, optional
48 - lollipop sticks
2 1/2 pound(s) dark chocolate candy coating, chopped
- pink candy coating, chopped
- pink sprinkles and decorative sugar, optional

Steps:

Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.