COURTNEY DIAL / COOKBOOK AUTHOR & "MRS. HOLIDAY" CONTESTANT
Countdown Champagne Push-Up Pops made with Dark Chocolate Cake and Champagne Buttercream Frosting
DARK CHOCOLATE CAKE
1-3/4 cup sugar
1 3/4 cups flour
3/4 cup baking cocoa (dark)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon instant espresso powder
3/4 boiling water
1 Heat oven to 350°F.
2 Spray a jelly roll pan with nonstick cooking spray.
3 In large mixer bowl, stir together dry ingredients.
4 Add eggs, milk, oil, and vanilla; beat on medium speed with paddle attachment for 2 minutes.
5 Stir in boiling water.
6 Pour into jelly roll pan.
7 Bake 30 to 35 minutes. Cool and cut into circles using the open end of a push-up pop mold.
CHAMPAGNE BUTTERCREAM FROSTING
2 sticks unsalted butter, room temperature
1 box confectioner's sugar (powdered sugar)
1 teaspoon vanilla extract
3 tablespoons champagne
1. With an electric mixer, beat together butter and sugar.
Mix on low until well combined and then on medium for 2 minutes.
2. Add vanilla extract and champagne. Beat again for 2 minutes.
3. Fill a large plastic ziplock bag or frosting dispenser with champagne buttercream frosting.
4. Fill 3 circles of cake into a push-up pop mold. Top with a swirl of frosting. You may also layer frosting between layers of chocolate cake.