Chocolate Cake Pops

Cake: 1. Preheat your oven to 350°F. Grease and flour a 9" x 13" pan

Melt the butter; stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, baking soda, and salt

Pour the cocoa mixture over the dry ingredients, stirring to blend. Beat in the buttermilk or yogurt, eggs, and vanilla. Pour the batter into the prepared pan

Bake the cake for 30 minutes , or until it tests done (the cake will begin to pull away from the edge of the pan). Remove the cake from the oven and cool it on a rack.

Buttercream Frosting: 1. Beat the butter in a bowl until it is light and fluffy

In a separate bowl, mix the powdered sugar with the cocoa. Blend the sugar cocoa mixture with the butter and milk (alternating the two), beat well after each addition.

Beat until smooth. Blend in vanilla.

Cake Pops: 1. Crumble the Cake into a very large bowl. Add the 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, then freeze for 30 minutes.

In a small microwave-safe bowl, combine the chocolate baking chips and the shortening.

Cook on medium power for 1 minute. After, remove and stir until smooth.

Dip one end of each 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.

In a small microwave-safe bowl, heat the MELTING chocolate on medium power for 1 minute. Remove and stir.

If not it is not melted, them return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Set aside.

Working in batches, dip the frozen balls into the melting chocolate. Allow excess to drip off. 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.