Key Lime Pops
I had read a lot about cake pops and always wanted to try them. I came up with this combo after reading a lot about cake pops on a number of blogs. My first try I did not freeze the cake balls and they did happily crumble into the chocolate. On freezing they retained their shape and were so much easier to roll in the chocolate. I will say if you have the chocolate dipping forks and tines then you can just spear them and pour the chocolate over. It’s so much easier than rolling in chocolate. I also used white chocolate over some of them but preferred the dark chocolate contrast. You can add more or less Key Lime juice depending on how strong a key lime flavor that you want. Hope you enjoy it.
Recipe
For the Cake
- Duncan Hines vanilla cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 2/3 cup water
- 1/3 cup key lime juice
- 1 tbsp buttermilk (or you can use milk)
For the icing
- 1/3 cup key lime juice
- zest of 1 lime
- ready cream cheese frosting
For the chocolate coating
- 8 oz chocolate chips
Method
Mix all cake ingredients listed in one go. Bake at 350 degrees for about 25 minutes. Test the cake with a toothpick to make sure it comes out with just a few crumbs. Cool completely.
Run cake through a food processor until crumbled or just use your hands to crumble. Make sure you have no chunks if you are using your hands.
Mix the frosting withthe zest and key lime juice. Add the frosting to the cake crumbles in about quarter cup measures until the mix holds together and mix thoroughly. I used up about a cup and 4 tablespoons.
Shape cake mixture into 1″ balls and place on parchment lined cookie sheet. Freeze the cake balls for about 20 minutes. Remove from freezer.
Melt the chocolate in a double boiler, stirring gently until melted smooth.Take it off the heat. Using two forks gently roll the cake balls in the chocolate. Place back on the the cookie sheet. Once you have done all of them you can refrigerate until you are ready to serve. You could go a little crazy and pipe designs on them.
An Occasional Tart 