-1 box (18.25 ounces) devil’s food cake mix
-1 c. semisweet Chocolate Chips
-1/2 c. heavy whipping cream
-1 tsp. almond extract
-1 package (24 ounces) chocolate-flavoured almond bark
-1 package (50 count) freezer pop sticks
-1 c. chopped almonds, toasted
Instructions:
Prepare cake mix according to package directions. Pour into 9×13-inch baking pan that has been lightly coated with no-stick cooking spray. Bake in 350 degree F. oven until wooden pick inserted in center comes out clean, about 30 to 35 minutes. Cool cake in pan on wire rack.
Trim 1/4 inch from edges of cake; cut cake into quarters. Holding 2 cake pieces over large bowl, rub cake together, letting crumbs fall into bowl. Continue until all the cake has been crumbled. Use fork to break apart any large cake pieces in bowl. In a 4-cup glass measuring cup, combine chocolate chips and cream. Microwave (high) for 1 minute. Stir in almond extract. Add to the cake crumbs, stir until well combined (the mixture should be moist but not wet). Using 1 tablespoon cookie scoop, form cake crumbs into balls and place on parchment- lined jellyroll pan. Using dry hands, roll each cake into a more rounded shape and place it back on the jellyroll pan. Freeze for 20 minutes, then refrigerate.
Place almond bark in a 4-cup glass measuring cup. Microwave (high) and stir every 30 seconds until bark is melted and smooth. Place a glass measure in a bowl of very hot water to maintain the proper consistency
of the bark.Remove a few cake balls at a time from refrigerator. Dip end of one stick 1/2 inch into melted bark and then insert into cake ball, no more than halfway through. Dip one cake pop into melted bark, covering completely. Holding the cake pop with one hand, gently tap with the other hand to let excess chocolate drip back into the bowl while rotating the pop so that the coating is even on all sides. Working quickly, sprinkle almonds over cake pop. Insert a pop stick into the Styrofoam block to dry.
Repeat procedure to dip and decorate remaining cake pops. When pops are dry, cover each pop with clear plastic wrap and tie. Chill until ready to serve.
Serving Size:
42 people
Estimated Calorie Count:
Total calories for the entire recipe: approximately 7,896 calories
Per serving (1/42 of recipe): approximately 188 calories
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