- 2 c. white sugar
- 1 3/4 c. all-purpose flour
- 3/4 c. cocoa powder
- 1 1/2 t. baking powder
- 1 1/2 t. baking soda
- 1 t. salt
- 2 eggs
- 1 c. milk
- 1/2 c. vegetable oil
- 2 t. vanilla extract
- 1 c. boiling water
- 8 oz. cream cheese, softened
- 2 c. confectioners' sugar
- 4 T. butter
- 1 T. milk (or more, as needed)
- 1 t. vanilla extract
Frosting: Whisk together butter and cream cheese until combined and softened. Add in confectioners' sugar.
Add in milk and vanilla extract.
Chill for 5 minutes.
Cake: Heat oven to 350°. Grease and flour 9x13" baking pan and set aside.
In a large bowl stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract; beat on medium for 2 minutes. Mix in boiling water - the batter will be thin. Pour into prepared pans.
Bake 30-35 minutes or until wooden pick comes out clean. Cool completely before mixing together the frosting and cake.
Now crumble cake into a large bowl and mix together with the frosting until it looks like firm dough.
Prep a baking tray with wax paper.
Roll dough into balls, they should be a little bit smaller than a golf ball. Refrigerate for 2 hours.
In a double broiler melt 2 small blocks of chocolate. Dip your candy sticks into the melted chocolate and stick the half way through your cake pop. Let cool for 10 minutes.
Now melt the rest of your chocolate in the same bowl. Swirl the cake pop around in the the chocolate.
Let excess chocolate drip off and give the stick a gentle tap on the rim of the bowl. Then place the cake pop back onto the wax paper and let cool.
When the cake pop starts to lose it shimmer you can dip into colorful sprinkles. If you do it too early the sprinkles will be covered in chocolate. If you do it too late to sprinkles won't stick.
Put them back to dry completely. Do not put back in the fridge the chocolate will start sweating.