Step 1

Preheat oven to 350º F. Grease and dust with flour a 9 x 13 inch cake pan.

Step 2

Mix the cocoa with boiling water in small bowl, stir until smooth. Set aside to cool.

Step 3

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 4

Using an electric mixer, beat butter and granulated sugar until fluffy.

Step 5

Add the eggs, one at a time, beating well after each.

Step 6

Stir in the vanilla extract.

Step 7

Gradually add the cocoa mixture, beating well.

Step 8

Gradually add the flour mixture into the butter mixture, alternating with the milk and sour cream. Mix until blended.

Step 9

Pour batter into prepared pan.

Step 10

Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean.

Step 11

Cool completely. This recipe will make approximately 50 Cake Pops.

Step 12

Using an electric mixer, beat butter until fluffy.

Step 13

Add the powdered sugar and beat until well combined.

Step 14

Add heavy cream and vanilla extract. Beat until fluffy.

Step 15

Melt 2 cups white chocolate in a double boiler. Do not boil or overheat!

Step 16

When cake is completely cooled, crumble into pieces in a large bowl.

Step 17

Add the buttercream frosting a couple of heaping tablespoons at a time. Add just enough frosting so the cake holds together to form a soft ball. You may not need all the frosting. The consistency should be that of play dough. Too much frosting and the cake pops will not hold together.

Step 18

Refrigerate the dough for about 30 minutes. This will make the cake pops easier to form into balls.

Step 19

Use a small cookie scoop to measure the dough to form the balls. A cookie scoop will help to make all of the cake pops the same size. Roll the mixture between the palms of your hands to make an even round ball. Place on wax paper or parchment paper covered cookie sheet. (Makes 45-50 balls)

Step 20

Dip the tip of a lollipop stick into the melted chocolate, then insert into the center of the cake balls. Insert a little less than halfway.

Step 21

Refrigerate for about 30 minutes to allow the cake pops to firm up and the chocolate to harden on the lollipop stick.

Step 22

Once firm, carefully dip the cake ball into the melted white chocolate. Do this by holding the lollipop stick and rotating until completely covered with chocolate. Remove from the chocolate and softly tap and rotate until the excess chocolate falls off. Do not tap too hard or the cake ball will fall off.

Step 23

Place in a styrofoam block or cake pop holder. Refrigerate until coating has hardened.

Step 24

Store in airtight container in the refrigerator.