Keebler CPM-1K Instructions Manual page 13

Chocolate Chip Cherry Cake Pops
Prep Time: 1 hour, 15 minutes
Total Time: 1 hour, 15minutes Yield: 18 to 21 cake pops
If you like, substitute 10 Keebler Chips Deluxe Original cookies for the Gripz cookies. Just
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chop them into 1/4-inch pieces and use 1/3 cup of the pieces in the batter. The remaining pieces
go on the outsides of the cake pops.
Ingredients
2 cups White cake mix
1 Egg
1/3 cup Water
2 Tbsp finely chopped maraschino cherries
1 Tbsp vegetable oil
1/4 tsp almond extract
5 pouches Keebler Gripz Chips Deluxe cookies (divided)
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Vegetable oil
White candy coating
21 Lollipop sticks
Directions
1. Lightly coat cake pop maker chambers with cooking oil, butter, or margarine. You may want to
use a pastry brush. Preheat cake pop maker. In a small bowl stir together cake mix, egg, water,
cherries, 1 tablespoon oil and almond extract until combined. Fold in 1 pouch of the KEEBLER
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GRIPZ CHIPS DELUXE cookies.
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2. When green light on cake pop maker turns on, evenly spoon batter into bottom chambers
of cake pop maker. Close unit. Bake for 4 to 6 minutes or until toothpick inserted into center of
cake pop comes out clean.
3. Use a wooden utensil to transfer cake pops to a wire rack. Remove any crumbs from the unit.
Do not touch the unit it is hot. Lightly brush small amount of oil onto cake pop maker hot cham-
bers. Repeat until all batter is used.
4. Melt white candy coating according to package directions. Insert one lollipop stick halfway
into each cake pop. Remove the stick and dip stick 1/2 inch into the white candy coating. Insert
stick back into cake pop, getting as much of the coating into the hole as possible. Place on bak-
ing sheet. Freeze for 15 minutes.
5. Dip one cake pop into white coating, using a straight-up-and-down motion. Allow excess
coating to drip off. Before coating sets, decorate with some of the remaining cookies. Set in
cake pop stand or foam block. Repeat with remaining cake pops and cookies. Let stand until
set.
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