idahoan potato chocolate cake pops

Ingredients

• Servings: 25
• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup idahoan® original potato flakes
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (3.5 ounce) package instant chocolate pudding mix
• 3 tablespoons cocoa
• 1 cup butter, softened
• 3/4 cup water
• 4 eggs, slightly beaten

Recipe

• preheat oven to 350 degrees.
• using a stand mixer, blend all dry ingredients together. add the butter, water and eggs to the dry mixture and blend.
• to make cake pops: you will need a cake pop pan (can be found at bed bath and beyond or amazon.com), and 6-inch sucker sticks and a foam block (like a floral block) to allow pops to cool and set while decorating.
• spray pan release on the cake pop pan. add cake batter to the fill line of each hole.
• secure the top of the cake pop pan. bake for 15 minutes.
• remove from oven and let cool 10-15 minutes. remove the top of the cake pop pan and gently run a butter knife around each cake pop to help release. set cake pops aside.
• to make candy coating: melt a 12 ounce bag of semisweet chocolate chips, and or white chocolate chips in a microwave, stirring often. add a tablespoon of vegetable oil if coating is too thick after microwaving.
• prepare bowls with toppings. dip the end of each stick in chocolate coating and press into one end of a cake pop.
• when all the cake pops have sticks, place them in a freezer for 10-15 minutes to set the chocolate (this will help hold the sticks in place while dipping into additional coating).
• when pops have chilled, dip each pop in chocolate coating, taking care to seal the chocolate around the base of the stick.
• decorate with desired sprinkles and chocolate drizzles.
• set each pop into the floral block to let set.