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1
Follow these cake box directions: Preheat oven to 350 degrees
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2
Add chocolate cake mix, eggs and grape seed oil to a mixing bowl and whisk. Slowly add in hot water and whisk well until there are no more lumps.
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3
Spray a 10 inch square cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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4
Allow cake to cool.
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5
While the cake is cooling, start frosting recipe. See recipe below.
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6
After the cake is cooled, crumble the cake into a large mixing bowl. Avoid any crispy corners.
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7
Add all the frosting, you will have 1/2 cup plus 1 Tablespoon.
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8
Mix well with your hands
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9
Use a mini cookie scooper to get an even amount of cake dough. This is 2 tablespoons. Squeeze the cake dough and roll into balls. Place on a cookie sheet.
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10
Repeat to make 35 cake balls. Refrigerate for an hour.
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11
In a small saucepan, melt 15 ounces of dairy free chocolate on low. Set aside.
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12
Remove cake balls from the fridge.
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13
Place a popsicle stick in the melted chocolate and press straight into cake ball while it is on the cookie sheet. Repeat with remaining cake balls. Place back in the fridge for 5 minutes so the chocolate will harden. Remove from fridge.
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14
Dip each cake ball into melted chocolate. Gently twirl cake pop while scraping off excess chocolate with a spatula and place on a sheet of parchment paper. Add desired sprinkles. Repeat with remaining cake pops.
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15
Once chocolate has hardened, place back on cookie sheet and store in the fridge. I remove my cake pops from the fridge 2 hours before serving so that they have time to soften. Enjoy
