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1
Preheat the oven to 350u00b0F. Grease and flour two 9 inche cake pans.
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2
For the cake, sift all of your dry ingredients together in a bowl. In the bowl of your electric mixer, blend the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the dry ingredients and mix until incorporated. Pour into prepared pans and bake for 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
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3
For the icing:
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4
Combine all ingredients using an electric mixer. Beat until smooth.
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5
Crumble completely cooled cake into a large bowl. Add the frosting (you want 2 cups, which is exactly what the icing recipe makes). Mix the icing and cake together until it is well incorporated and you no longer see any white streaks from the icing. Roll into quarter size balls (if you are making cake pops, you might want to make them slightly larger). Place each ball on a cookie sheet lined with parchment paper and place in the freezer for at least an hour.
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6
Assembly:
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7
This recipe makes about 4 dozen balls. I used 3 packages (14 oz. each) of Wilton candy melts. Melt the chocolate according to directions, which is at 30-second intervals, stirring in between, until smooth. Dip the ball into the bowl of melted chocolate, coating completely, and gently remove to a piece of parchment to dry. If you are going to decorate with sprinkles, etc., do that right away. The chocolate melts dry quickly.
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8
Transfer to small baking cups.
