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Boston Cream Cake Pops
Boston Cream Cake Pops
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Prep Time:
50 minutes
Total Time:
3 hours 35 minutes
Indulge your loved ones with decadent chocolate pops made from Betty Crocker™ Super Moist™ yellow cake mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1 cup milk
  • 2 egg yolks, beaten
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon vanilla or vanilla bean paste
  • 24 paper lollipop sticks
  • 1 package (16 oz) chocolate-flavored candy coating, chopped, melted
  • 1 large block white plastic foam
  • 1/2 cup white vanilla baking chips
  • 1/2 teaspoon shortening
Instructions:
  • Preheat the oven to 350°F and grease the bottom of a 13x9-inch pan with cooking spray. Prepare and bake the cake mix in the pan according to the box instructions, using water, oil, and eggs. Allow the cake to cool. In a 2-quart saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk and yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute. Remove from heat and stir in butter and vanilla. Cover the surface of the pudding with plastic wrap and let it cool.
  • Prepare a baking sheet by lining it with waxed paper. In a large bowl, crumble the cake and mix in the pudding until well combined using your fingers. Shape the mixture into 1 1/2-inch balls and place them on the prepared baking sheet. Freeze the cake balls until firm, then transfer them to the refrigerator. Take out a few cake balls from the refrigerator at a time. Dip one end of a lollipop stick into melted candy, and then insert it halfway into a cake ball. Coat each cake ball with melted candy, allowing the excess to drip off. Place the sticks in a foam block and let the cake pops set. Melt baking chips with shortening, drizzle over the pops, and let them set before serving.

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