Chocolate PB Cake Pops
Chocolate PB Cake Pops
Prep: 20 minutes
Cook: 20 minutes
Cool: 1 hour 5 minutes
1 3/4 cups moist-style devil's food cake mix
1 cup canned pure pumpkin
1/2 cup peanut butter baking chips
Preheat oven to 400 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick!) Spread batter into the baking pan.
Bake until a toothpick inserted into the center comes out clean, about 18 minutes.
Let cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.
Line a baking sheet with wax/parchment paper.
Break cake into pieces, and place in a large bowl. Use your hands to crumble cake into very small pieces. Thoroughly knead into a ball. On a dry surface, form cake into a log of even thickness, about 9" long. Cut into 18 evenly sized pieces, and form each piece into a ball.
Place peanut butter chips in a medium microwave-safe bowl, and microwave at 50% power for 1 minute.
Vigorously stir, and microwave at 50% power for 30 seconds. Repeat, as needed, until completely melted.
Spoon and spread melted peanut butter onto a cake ball, evenly coating the top half. Place on the wax/parchment paper, peanut butter side down. Repeat with remaining cake balls, reheating peanut butter chips at 50% power and stirring, if needed.
Insert a lollipop stick into the top of each ball, stopping at the center. Let cool until peanut butter has completely hardened, about 5 minutes. Eat up!
MAKES 18 SERVINGS
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Publish Date: 2013-08-12