Chocolate Mint Cake Pops Recipes

Steps:

• 1. Bake you cake as directed on the box. Once it's completely cooled down. crumble it in a large bowel.
• 2. Next get your can of frosting. I only use about half or a little more but never a full can . (some people like to use it all) Put half of it in a bowel and use a fork to mix it.
• 3. Next add your mint flavor just a couple drops at a time till you like the taste. Take the mixed frosting and mix it in well with the crumbled up cake you just made.
• 4. Once everything is really mixed well cover it and I usually place mine in the freezer for about 15 minutes. While your cake it "setting" start melting down your chocolate melts. You can either use a chocolate warmer or use your microwave. if you use the microwave start with 15 seconds then stir. do this again until all the chocolate is melted.
• 5. Once all the chocolate is melted and your cake mix is now "firm" take some out of the bowel and make little balls with your hands. set these balls on a plate. keep doing this till all the cake is gone.
• 6. Now take your sticks and dip one end into the melted chocolate quickly place the dipped part of the stick into one of the balls and then place ball side down on plate,once these are done I usually place in the freezer for about 5 mins to make sure the sticks are in place. take them out and dip into the chocolate melts. the chocolate will freeze on quickly because the balls are already cold. tap the stick on the side of your warmer to get any excess chocolate off. then place in a pop holder. I made mine myself out of stuff you put fake flowers in. works great! Once these are all set and dried you can wrap them in your baggies and tie them off and there you have an amazing tasting cake pop! Yummmy! You can add sprinkles or whichever you'd like to make them look pretty too!

Steps:

• Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.