Low-Sugar Cake Pops

Ingredients:

• 1 box Notta Lotta Sugar Yellow or Chocolate Cake Mix
• 1/3 cup vegetable oil
• I cup water
• 3 eggs
• 3-4 Tbsp melted butter

Directions:

1. Preheat the oven to 325 degrees.
2. Make the cake according to the package directions and let cool completely.
3. Crumble the cake into a large bowl.
4. Add the melted butter and stir to combine well. Take about 2 or 3 tablespoons of the mixture and squeeze together, then roll into balls. If the mixture won’t hold together, add a tablespoon or two of water to the bowl and mix in.
5. Place the balls on a baking tray with parchment paper and freeze one hour.

Icing Ingredients:

• 6 oz sugar free white or dark chocolate chips
• 3 tbsp melted butter
• At least 24 lollipop sticks (optional)
• Sugar free food coloring (optional)

Directions:

1. Melt the white or dark chocolate chips and butter in a medium heatproof bowl (or coffee mug!) in the microwave in 30-second increments. Add in sugar free food coloring to melted white chocolate if desired.
2. Dip the tip of your cake pop stick into the melted white or dark chocolate and insert it about halfway into the cake pop (optional).
3. Dip your cake pops in the coating. If you are not using sticks, it can help to at least use a toothpick to avoid getting the white or dark chocolate on your fingers. Dip each cake pop into the chocolate until it’s completely coated. Hold it over the bowl for a few seconds after dipping so excess chocolate can drip off.
4. Set your cake pops aside to dry. Set your cake pops on a baking tray with parchment paper. Place them in a cool spot in your kitchen for a few hours until the coating dries.