Chocolate Cake Pops

Instructions

To make the cake:

1. Preheat oven to 350ºF.
2. In a medium bowl, whisk together Splenda Sweetener, flour, cocoa powder, sea salt, baking powder and baking soda. In a separate bowl, beat together egg, almond milk, and applesauce. Add the wet ingredients to the dry, and whisk for 1 minute. Then gently fold coffee into batter.
3. Pour batter into a 8×8 prepared pan, either sprayed with nonstick cooking spray or lined with parchment paper.
4. Bake for 15 – 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove and let cool.

To make the frosting:

1. Beat butter, cream cheese, and Splenda Sweetener together. Gently crumble the cooled cake into the bowl on top of the frosting. Turn the mixer on low and beat gently until the cake crumbles and the frosting are completely combined.
2. Measure cake mixture into just a little over 1 packed tablespoon and roll into balls. Place them on a small baking sheet lined with parchment. After making all balls, refrigerate them for 3 hours (or you can freeze them for 1 hour).

To make the coating:

1. Make the coating by melting the chocolate and oil in the microwave for 30-second intervals, stirring in between, until completely melted.
2. To assemble each cake pop, remove 3 cake balls from the refrigerator at a time (keeping the rest cold). Dip the tip of the lollipop stick into the melted chocolate, then insert it into the cake pop so the stick goes about halfway through the cake pop (this helps it not to crack). Using a spoon to help you, coat the cake pop in chocolate, shaking off the excess by tapping the stick gently against the bowl. Carefully decorate the top with sprinkles.
3. Place the cake up in a glass jar somewhere it can set upright. Repeat for remaining pops. Cake pops should set up within 30 minutes. Store in the refrigerator. Enjoy!