CHOCOLATE PEPPERMINT CAKE POPS
Makes 40-50 cake pops
Adapted from King Arthur Flour
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 3/4 cups granulated sugar
1/2 cup unsalted butter, very soft
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
1/2 cup water
4 large eggs
Preheat the oven to 350°F and lightly grease a 9″ x 13″ pan.
In a large bowl, combine flour, baking powder, baking soda, salt, cocoa, and sugar.
Add butter to the dry ingredients and mix at low speed for a minute. Keep the mixer running while you add the oil and mix until the mixture looks like sand.
In a small bowl or measuring cup, combine vanilla with milk and water. Add to sand-like mixture and mix for a couple of minutes at low speed.
Add eggs one at a time, beating at medium speed between each one until thoroughly combined.
If needed, scrape the sides of the bowl and mix for a minute more. At this point, the batter will be thin.
Pour batter into prepared pan and bake for around 35 minutes. When the cake is done, the sides will just begin to pull away from the edge of the pan and the top will spring back when lightly touched. You can also test it by inserting a toothpick, which should come out clean.