Servings:
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about
scaling
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Cook Time: |
1 Hour 35 Min |
Prep Time: |
1 hour 40 Min |
Cook Method: |
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Cook Temp: |
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Cake
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1 egg
1/2 tsp. vanilla extract
3/4 cup low-fat buttermilk
Frosting
1/4 cup (1/2 stick) unsalted butter, softened
2 oz. semisweet chocolate, melted and
slightly cooled
3/4 cup confectioners’ sugar
11/2 tsp. low-fat buttermilk, or as needed
Decoration
24 multigrain or honey wheat pretzel sticks
1 (12 oz.) bag semisweet chocolate chips or 12 oz. semisweet chocolate, finely chopped
1 T bsp. unsalted butter Sprinkles, chopped nuts, small candies, candy corn (optional)
1. Prepare the cake. Preheat oven to 350‹F. Spray an 8- or 9-inch square pan with vegetable cooking spray. Use a paper towel to make sure pan is evenly greased.
2. In a medium bowl, stir together cocoa, flour, baking soda,
and salt. Set aside.
3. In a large mixing bowl, combine butter and sugar. Using an electric mixer on medium speed, mix until light and fluffy, about
2 minutes. Add the egg and mix on medium speed until combined. Add vanilla and mix until combined. Add half the dry mixture and mix until just combined. Add the buttermilk and mix until just combined. Add remaining dry mixture and mix until smooth and fluffy.
4. Pour batter into prepared pan. Bake at 350‹F until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 20 to 25 minutes. Cool in the pan about 5 minutes, then run a knife around the edge to loosen the cake before transferring it to a wire rack to cool completely, about 20
minutes. (Cake may be made a day in advance. Cover and store at room temperature.)
5. Once the cake is cool, prepare the frosting. In a large mixing bowl, beat butter using an electric mixer on high speed until
light and fluffy, about 1 minute. Add melted chocolate and beat until smooth. Add confectionersf sugar and mix until combined.
Add buttermilk and mix on high speed 30 to 60 seconds, or until frosting is smooth and fluffy. If mixture is dry, add additional
buttermilk, 1.2 tsp. at a time.
6. Crumble the cake into the frosting bowl. Mix on low speed about 10 to 20 seconds, or until mixture comes together like dough.
7. Prepare the cake pops for decorating. Line a baking sheet with parchment or wax paper. Divide the dough into 24 pieces,
about a heaping tablespoon for each portion. Roll each portion into a smooth ball and arrange on the baking sheet. Push
a pretzel stick into the center of each ball, pushing down and molding the dough around the stick. Refrigerate 1 hour.
8. Prepare the decorating chocolate. Melt chocolate with butter in a double boiler over low heat or in a microwave. Stir until
smooth, then turn off heat . chocolate should be just slightly warm to the touch. Holding the pretzel, dip the top 2.3 of each
cake pop into the chocolate, twirling the pop to remove excess chocolate. Use a knife to spread the chocolate down so that it coats all the cake and a little bit of the pretzel. If desired, roll coated pop in sprinkles or chopped nuts, or decorate with small
candies, then place coated pops back on the lined baking sheet with pretzel sticking straight up. (The top of the pops will flatten
slightly, similar to candy apples.) Let set in the refrigerator until firm, about 30 minutes. Store in an airtight container in the refrigerator or freezer. Serve slightly chilled.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
|
Serving Size
(58g
)
|
|
Servings Per Container
24
|
| Amount Per Serving |
| Calories 204 |
Calories from Fat 87 |
| |
% Daily Value * |
| Total Fat 9.7g |
15% |
| Saturated Fat 5g |
27% |
| Trans Fat 0g |
|
| Cholesterol 19mg |
6% |
| Sodium 101mg |
4% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 2g |
8% |
| Sugars 20g |
|
| Protein 3g |
|
| Vitamin A 3% |
Vitamin C 0% |
| Calcium 5% |
Iron 8% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
1/2 cup |
Unsweetened cocoa powder |
|
1/2 cup |
All purpose flour |
|
1/2 tsp |
Baking Soda |
|
1/8 tsp |
Salt |
|
1/2 cup |
Unsalted butter, stick |
|
3/4 cup |
Sugar |
|
1 ea |
Egg |
|
1/2 tsp |
Vanilla extract |
|
3/4 cup |
Cultured low fat buttermilk |
|
2 oz |
Semisweet chocolate |
|
12 oz |
Multigrain bread |
|
3/4 cup |
Confectioners` sugar |
|
