Pop It: Raspberry Red Velvet Truffle Pops Recipe from Duncan Hines

So, you guys. In case you missed the big news, I was invited to attend the Emmy Awards Red Carpet viewing party with Duncan Hines this past weekend. And it ruled. Of course, it was very exciting to see famous people in pretty dresses and very nice suits. But--here's the big thing--there was also plenty of cake.

A slew of cake pop recipes were created by Team U.S.A.’s World Cup Pastry Team’s captain, Chef Gilles Renusson, and Duncan Hines was the official dessert sponsor of the 63rd Primetime Emmy Awards Governor’s Ball; this one in particular impressed this sweet sleuth, with raspberry preserves adding a certain something to Red Velvet cake filling--a certain something that made me wonder how many I could fit in my mouth at once.

They were kind enough to share the recipe, which appears below; the Red velvet pops are the white chocolate coated ones in the photo above. Click on the names for recipes for the other varieties, Chocolate Almond and Chocolate Orange Liqueur. 

Raspberry Red Velvet Truffle Pops 

Duncan Hines® Red Velvet Cake Mix with Chambord, Comstock® or Wilderness® pureed raspberries, and Duncan Hines® Butter Cream Frosting

Ingredients:

  • 2 2/4 cup Baked Duncan Hines Red Velvet cake crumbs 
  • 1 T. Duncan Hines Butter Cream Frosting
  • 1 t. Chambord raspberry liquor 
  • 1/3 cup Pureed Raspberry Pie Filling (or jam would work)
  • 14oz White Coating Chocolate (recommended: Wilton Candy Melts)

Instructions

  1. Bake Duncan Hines® Red Velvet Cake Mix as directed on the back of the box in a 13x9 cake. Allow to cool completely.
  2. Crumble cake up into a large bowl.
  3. Soften glace in microwave for 10 seconds.
  4. Add softened frosting, Chambord and pureed raspberry pie filling and stir until incorporated.
  5. Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks.
  6. Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
  7. Place white pate glace in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.
  8. Remove cake balls from freezer. Dip tips of lollipop sticks into white pate glace and insert sticks into cake balls no more than halfway into center. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
  9. Pick up cake pop by the stick and dip into white pate glaze. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more glace as needed.)
  10. Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.