Betty Crocker - 20 Best Cake Pops Recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20104-0

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 30 Minutes Start to Finish: 2 Hours 45 Minutes Makes 15 brownie pops

• 1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 15 paper lollipop sticks
• 1 package (14 oz) red candy melts or coating wafers
• Red decorating sugar or candy sprinkles
• 1 block of white plastic craft foam

Heat oven to 350F (325F for dark or nonstick pan). Grease 8- or 9-inch square pan with shortening or cooking spray.

Make brownies as directed on box, using water, oil and egg. Bake as directed on box. Cool completely, about 1 hour.

Place pan of brownies in freezer 30 minutes. Cut brownies into 15 rectangular bars, 5 rows by 3 rows. Roll each rectangle into a ball.

In small microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute; stir. Continue microwaving and stirring in 5-second increments until melted; stir until smooth. Dip tip of 1 lollipop stick about inch into melted candy and carefully insert stick into 1 brownie ball no more than halfway. Dip brownie ball into melted candy to cover; tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Immediately sprinkle with decorating sugar. Poke opposite end of stick into foam block.

1 Brownie Pop: Calories 360; Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 30mg; Sodium 180mg; Total Carbohydrate 55g (Dietary Fiber 0g); Protein 2g Carbohydrate Choices: 3

Prep Time: 3 Hours 25 Minutes Start to Finish: 7 Hours Makes 60 cake pops

• 1 box Betty Crocker SuperMoist yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• cup vegetable oil
• cup water
• 3 eggs
• 2 bags (14 oz each) yellow candy melts
• 60 paper lollipop sticks
• 3 cup Chocolate Cheerios cereal
• 3 cup Peanut Butter Cheerios cereal
• 1 block of white plastic craft foam

Heat oven to 325F (325F for dark or nonstick pan). Spray nonstick cake pop baking pan with baking spray with flour.

In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. In bottom half of pan (without holes), fill each well with 1 level measuring tablespoon of cake batter. Place top half of pan on top and secure with keys. (Cover remaining cake batter with plastic wrap; place in refrigerator.) Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cake balls from pan; cool completely on cooling rack. Repeat with remaining cake batter, cleaning and spraying pan before filling with batter.

In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Before dipping cake balls, trim edges of baked cake balls. Dip tip of 1 lollipop stick about inch into melted candy and carefully insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Immediately place cereal onto coated cake pops to decorate. Poke opposite end of stick into foam block. Repeat with remaining cake pops and candy melts.

1 Cake Pop: Calories 150; Total Fat 7g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 10mg; Sodium 100mg; Total Carbohydrate 22g (Dietary Fiber 0g); Protein 0gnc Carbohydrate Choices: 1

Tip For a fun display, place the foam block in a cereal bowl. Insert the cake pops into the foam block. Cover the foam block with extra Cheerios cereal.

Prep Time: 1 Hour 15 Minutes Start to Finish: 5 Hours 45 Minutes Makes 48 cake pops

• 1 box Betty Crocker SuperMoist yellow or white cake mix
• Water, vegetable oil and eggs or egg whites called for on cake mix box
• 1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
• 4 cups Trix cereal
• 36 oz vanilla-flavored candy coating (almond bark)
• 48 paper lollipop sticks
• 1 block of white plastic craft foam