Delicious and sweet raspberry red velvet truffle pops.
1 pkg. (2 layer) red velvet cake mix
1/2 cup DOLE® Chef-Ready Raspberry Puree
1 tablespoon prepared butter cream frosting
1 teaspoon raspberry liquor
14 oz. white coating chocolate
lollipop slicks, as needed
Prepare cake mix according to package directions; pour into 13x9-inch cake pan. Bake according to package directions. Allow to cool completely.
Crumble cake into large mixing bowl. Stir in puree, frosting and liquor; mix until completely blended.
Roll mixture into cake balls of desired size; place on foil-lined sheet pan. Place in the freezer for 15 to 20 minutes.
Melt white coating chocolate according to package directions; remove cake balls from freezer, dip tips of lollipop sticks in melted coating chocolate and insert half way in to cake balls. Allow to dry two minutes.
Dip entire truffle pop in remaining coating chocolate until completely coated. Allow excess chocolate to run back into bowl. Stand truffle pops up to dry or place in truffle cups.