A sweet and delicious treat for everyone! Take a shot and let me know how it goes!
"Las penas con pan son menos." Mexican Dicho
Ingredients:
Betty Crocker Super Moist Butter Recipe Yellow cake mix
1 cup of water
1/3 cup butter (softened)
3 eggs
1 packet of Abuelita Instant Chocolate Mix
1 tsp Mexican Pure Vanilla Extract
Instructions:
Preheat oven to 350°F.
Mix all ingredients in a bowl at medium speed for two minutes. Pour into a 13" x 9" pan.
Bake for 28 minutes.
When done, cover the pan with aluminum foil and let it cool for 10 minutes.
While still warm, crumble the cake with a mixer at low speed until there are no lumps and it comes together to form a ball (this stage creates a smooth truffle-like consistency cake pop dough. You should be able to roll a small amount of dough without any cracks.)
Cover dough tightly with saran wrap and let it come to room temperature. Once it has cooled you're ready to roll cake pops! You can roll by hand or use My Little Cake Pop molds to shape your dough. I love the heart-shaped mold for conchitas and pan dulce shapes.
Here's a video of the cake pop decorating process using my new conchita mold. Enjoy!!