PopS oF CakE

At the house of my dreams, there is a wrap around porch, the smell of fresh bread, puppies all around me and her making me treats next door.

Of all the things I've made, Bakerella's cake pops are always a favorite. They are super simple to make, and amazingly delicious.

To make gluten free, you just use a gluten-free cake mix such as Pamelas (which is a favorite of mine). Gluten free cake is alot softer than wheat cake, so its best to use a little less frosting, and freeze longer before dipping.

Gluten Free Cake Pops
1 box gluten free cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

  •  After cake is cooked and cooled completely, crumble into large bowl.
  •  Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
  •  Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
  •  Chill for several hours. (You can speed this up by putting in the freezer.)
  • Melt chocolate in microwave per directions on package.
  • Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

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