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Chanukah Cakesicles
Recipes
Chanukah Cakesicles
8 servings
3 hours, 30 minutes total (Active 30 minutes)

Ingredients

Cake
  • 1 (15 oz) box gluten-free chocolate (or vanilla) cake mix
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¾ cup water
  • ⅓ cup Bakery buttercream frosting
  • Silicone popsicle molds (or round cookie cutter)
Decorating
  • 16 oz white melting wafers
  • 8 craft sticks (or 6-inch wooden skewers)
  • Nonstick aluminum foil
  • Blue food coloring gel (optional)
  • Chanukah holiday sprinkles (such as blue, white, and metallic)

Steps

    1. Make cake. Preheat oven to 350°F. Prepare cake following package instructions (using eggs, oil, and water); bake following package instructions. Let stand 30 minutes in pan to cool. Break cake into pieces and chill 1 hour or until cold.
    2. Crumble cooled cake into small pieces in large bowl. Add frosting to cake; stir until a dough consistency forms. Press even amount cake mixture into each popsicle mold.
    3. Decorate cakesicles. Bring medium saucepan of water to a simmer on medium. Place heatproof bowl in saucepan (should be a tight fit, but not touch water), and add melting wafers. Heat and stir 1–2 minutes until smooth and melted. Dip 1 end of each craft stick into melted wafers, then push halfway through each cakesicle. Freeze 60 minutes. Line baking sheet with foil.
    4. Return saucepan with melted wafers to medium-low to keep warm. Remove cakesicles from molds and arrange on baking sheet.
    5. Add food coloring gel to remaining melted wafers, if using; stir to blend. Dip each cakesicle carefully into melted wafers, using spoon to help coat. Place cakesicle on baking sheet and garnish immediately with decorative sprinkles; repeat with remaining cakesicles.
    6. Freeze cakesicles 30 minutes or until set. Serve. Store any leftovers in freezer in airtight container.
    Chef's Tip: Instead of cakesicles, try coating foil-lined baking sheet and 3-inch round cookie cutter with spray. Press about ½ cup cake mixture into cookie cutter, then hold down cake mixture while lifting cookie cutter to release mini cake. Repeat with remaining cake mixture. Continue with Step 3.
Other Preparation Methods

Amount per ⅛ recipe serving: Calories 650, Total Fat 34g, Sat Fat 21g, Trans Fat 0g, Chol 50mg, Sodium 360mg, Total Carb 79g, Fiber 2g, Total Sugar 58g, (Incl. 58g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 4%