Ingredients
3 cups Store-bought Moist Chocolate Cake (crumbled)
3 cups Butter Cake (crumbled)
500 g White Chocolate (chopped)
500 g Dark Chocolate (chopped)
Marshmallow (or nuts, optional for dipping)
1 can (432 grams) Fruit Cocktail (drained)
In two separate bowls, crumble the cakes until it resembles coarse crumbs.
To each bowl, add half of the Fruit Cocktail and mix well.
Form every 1 tablespoon of the mixture into balls. If the mixture is dry, add 1 tablespoon of reserved syrup until the mixture can be formed. Chill.
Melt the white and dark chocolate seperately over a double boiler or in bowls placed on top of a pot of simmering water.
Dip 1 inch of the popsicle stick or lollipop stick into the chocolate mixture then insert into the cake pops.
Dip the cake pops in the chocolate and let it cool until the chocolate hardens.
Chef's Tip: Make your cake pops colorful and interesting by dipping them in candy sprinkles, marshmallow and nuts after dipping them in melted chocolate.
Makes 24 servings.
