INGREDIENTS - Ghirardelli

Makes 58 cake pops | Prep: 2 hours | Freeze: 30 to 60 minutes | Stand: 30 minutes
INGREDIENTS
1 recipe Grand Fudge Cake, cooled (see below)
1 recipe Ghirardelli Buttercream Frosting (see below)
5 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
2 tablespoons shortening
58 round paper lollipop or wooden craft sticks
2/3 cup Ghirardelli Classic White Baking Chips
Made With Ghirardelli®
60% Cacao Bittersweet
Chocolate Baking Chips
INSTRUCTIONS
1. Crumble the Grand Fudge Cake into a very large bowl. Add the Ghirardelli Buttercream
Frosting. Beat with an electric mixer on low speed until combined. Using a small scoop or
spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. Roll
mounds into balls and freeze for 30 minutes.
2. In a small microwave-safe bowl, combine 1/4 cup of the Ghirardelli® 60% Cacao
Bittersweet Chocolate Baking Chips and 1/4 teaspoon of the shortening. Cook on medium
power (50 percent) for 1 minute. Remove and stir until smooth. Dip one end of each lollipop
stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on
the sticks). Freeze for 30 to 60 minutes or until balls are firm.
3. In a small microwave-safe bowl, heat the Ghirardelli Classic White Baking Chips on
medium power (50 percent) for 1 minute. Remove and stir. If chips are not melted, return to
microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until
smooth. Set aside.
4. Meanwhile, in a large microwave-safe bowl, combine the remaining Ghirardelli 60%
Cacao Bittersweet Chocolate Baking Chips and the remaining shortening. Microwave on
medium power (50 percent) for 2 minutes. Remove and stir. If chocolate is not melted, return
to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Working
in batches, dip the frozen balls into the melted bittersweet chocolate. Allow excess to drip off.
When the bittersweet chocolate is just set, drizzle the pops with the melted white chips.
Place on prepared baking sheets.* Let stand for 30 minutes or until chocolate is set. After
chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to
1 week. Let stand at room temperature for at least 30 minutes before serving.
*If you don’t want the pops to have a flat side, poke the ends of the lollipop sticks into floral
foam to suspend the pops until the chocolate is set.

Makes 58 cake pops | Prep: 2 hours | Freeze: 30 to 60 minutes | Stand: 30 minutes
INSTRUCTIONS (Continued)
Grand Fudge Cake
Made With Ghirardelli®
60% Cacao Bittersweet
Chocolate Baking Chips
3/4 cup Ghirardelli® Unsweetened Cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 large eggs
1-1/3 cups milk
1. Preheat oven to 350ºF. Grease and lightly flour two 9-inch round cake pans. In a medium
bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. In a large bowl,
cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.
Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each
addition. Alternately add flour mixture and milk (starting and ending with the flour mixture),
while mixing on low speed. Continue to mix until smooth. Pour into prepared pans. Bake for
30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.
Ghirardelli Buttercream Frosting
6 tablespoons butter, softened
2-2/3 cups powdered sugar
1/2 cup Ghirardelli® Unsweetened Cocoa
1/3 cup milk
1/2 teaspoon vanilla extract
1. In bowl, beat butter until light and fluffy. In a separate bowl, mix powdered sugar with
cocoa. Blend sugar mixture with butter alternately with milk, beat well after each addition.
Beat until smooth. Blend in vanilla.