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Potato Chocolate Cake Pops
Ready Time: 45min
Prep Time: 15min
Cook Time: 30min
1 cup unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 1/2 cups flour (or all-purpose gluten-free flour)
3 Tablespoons potato flakes
1/2 cup water
1/2 cup whipped cream
1/2 cup chocolate, melted
1 teaspoon vegetable oil
Prep Time: 15min | Cook Time: 30min
Preheat the oven to 350° F and lightly grease a 9 x 13 pan.
Combine all the ingredients together.
Pour the batter into your prepared pan.
Bake for about 30 minutes or until the edges of the cake look set and a toothpick inserted in the center comes out mostly clean.
Cool it down.
Crumble the cooled cake into the bowl, add whipped cream.
Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet.
For the coating, melt the chocolate in a double boiler or microwave, add vegetable oil.
Insert the lollipop stick into the cake ball and dip it into the coating until it is completely covered. Add sprinkles.
Coating will set within an hour. Store cake pops in the refrigerator.
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