SlimFast Advanced Cake Pops

Directions

1. Preheat oven to 350 F. Grease a 9 inch pan.
2. Whisk the SlimFast Advanced Smoothie Mix, flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
3. Fold the sugar substitute into the margarine until combined and creamed, about 2 minutes.
4. Add the egg and vanilla extract and mix until combined.
5. Add the wet ingredients with the dry ingredients until combined. Batter will be slightly thick. Pour the batter evenly into the prepared pan.
6. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.
7. Allow the cake to cool completely in the pan.
8. Melt ½ cup of the chocolate wafers to bind the cake pops.
9. Crumble the cooled cake into the bowl on top of the melted chocolate. Make sure there are no large lumps, mix until combined.
10. Measure 1 tbsp of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.
11. Re-roll the chilled balls to smooth out, if needed. Place back into the fridge as you'll only work with a couple at a time.
12. Melt the rest of the chocolate wafers for coating.
13. Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center of the cake ball. Only push it about halfway through the cake ball.
14. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick.
15. Decorate and place upright into a styrofoam block or box to allow even drying. Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!
16. Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.