Chocolate Pot Cake Pops
Apr20

Chocolate Pot Cake Pops

Over the holidays, some very special people received these Chocolate Pot Cake Pops, or “heavenly balls” as they were affectionately called. For me, these Chocolate Pot Cake Pops should be called Triple Trouble! Not only are these cannabis cake pops delicious and fun to eat, they are also highly medicated with cannabis butter. *Seriously-Only eat 2 cake pops every 2 hours. These are very strong.   Chocolate Pot Cake Pops Ingredients: 1 box Super Moist Butter Recipe Chocolate Cake Mix 1/4 cup Cannabis Infused Butter 1 16 oz. container of Ready To Serve Frosting, Milk Chocolate 4 eggs 1 cup water 1 bag Wilton Dark Candy Cocoa Melts (14 ounces) Supplies/Equipment: 9-by-13-in (23-by-33-cm) cake pan Two baking sheets Wax paper Large mixing bowl Large metal spoon Plastic wrap Deep, microwave-safe plastic bowl 48 Lollipop Sticks Styrofoam block MAKES 48 CAKE POPS Prepare the cake as directed, substituting Cannabis Infused Butter for regular butter. Bake the cake as directed and let cool completely. Once the cake has cooled, get organized and set aside plenty of time (a couple of hours) to crumble, roll, and dip 48 cake pops. Line the baking sheets with wax paper. Crumble the cooled cake into the large bowl. You should not see any big pieces of cake. Add up to three-quarters of the container of frosting to the bowl. (You will not need the remaining frosting. Save it in the refrigerator for a later use.) Mix it into the crumbled cake, using the back of the large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist. The mixture should be moist enough to roll into 1 1/2-in (4-cm) balls and still hold a round shape. After rolling the cake balls by hand, place them on the prepared baking sheets and let them rest for about 20 minutes before chilling. Cover the baking sheets with plastic wrap and chill for several hours in the refrigerator, or place them in the freezer for about 15 minutes. You want the balls to be firm but not frozen. Place the candy coating in the deep microwave-safe bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl and without burning your fingers. The coating should be about 3 in (7.5 cm) deep for easier dipping. I usually work with about 16 oz (455 g) of coating at a time. 8. Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring between each interval. (You can also use a double boiler.) Make sure you do not overheat the coating. Now...

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