Mark Hagen from Taste of Home joins FOX6 WakeUp to prepare some unique Valentine's Day treats.
Raspberry Truffle Cake Pops
Rich chocolate with a hint of raspberry liqueur...it doesn't get any better than this!
Prep: 1-1/2 hours + freezing
1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional
- Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan.
- Cool completely on a wire rack.
- Crumble cake into a large bowl.
- Add the frosting, jam, liqueur and food coloring if desired; mix well.
- Shape into 1-in. balls.
- Place on baking sheets; insert sticks.
- Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
- In a microwave, melt dark candy coating.
- Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a Styrofoam block to stand. Melt pink candy coating; drizzle over cake pops.
- Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.
Prep/Total Time: 20 min.
1 jar (10 ounces) lemon curd
1 carton (8 ounces) frozen whipped topping, thawed
5 to 6 drops yellow food coloring, optional
2/3 cup raspberry cake and pastry filling
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
30 fresh raspberries
- In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth.
- Spoon 1 teaspoon raspberry filling into each tart shell.
- Pipe or spoon lemon mixture over filling. Garnish each with a raspberry.
- Refrigerate leftovers.
- Yield: 2-1/2 dozen.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.