Ingredients:

  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 cup raspberry puree (fresh or frozen; if using frozen, thaw and strain)
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons vegetable shortening
  • 24 lollipop sticks
  • 1/2 cup white candy melts (optional)
  • Sprinkles (valentine-themed, optional)
  • 2 tablespoons freeze-dried raspberries (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the chocolate cake mix, eggs, water, vegetable oil, and raspberry puree. Mix until well combined (about 2-3 minutes) using a hand mixer on medium speed.
  3. Pour the batter into the prepared baking pan and spread evenly. Bake for 30 minutes, or until a toothpick comes out clean when inserted in the center.
  4. Allow the cake to cool completely in the pan on a wire rack.
  5. Once the cake is cooled, crumble it into a large bowl using your hands or a fork until it resembles fine crumbs.
  6. Take about 2 tablespoons of the cake crumbs and roll them into a ball. Place each ball on a baking sheet lined with parchment paper.
  7. Repeat until all the cake is formed into balls. You should get about 24 balls. Freeze for about 30 minutes until firm.
  8. In a microwave-safe bowl, combine the chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
  9. Take the cake balls out of the freezer. Dip the end of a lollipop stick into the melted chocolate and then insert it into the center of each cake ball, pushing it about halfway through.
  10. Dip each cake ball into the melted chocolate
  11. If using white candy melts, melt them according to package instructions. Drizzle over the coated cake pops for decoration.
  12. While the chocolate is still wet, sprinkle with valentine-themed sprinkles or crushed freeze-dried raspberries for an elegant touch.
  13. Place the cake pops upright in a block of styrofoam or a cake pop stand. Let them sit at room temperature until the chocolate is completely firm (about 15-30 minutes).