| Duncan Hines 15.25oz white cake mix | 1 box |
| Water | 1 cup |
| plain fat-free Greek yogurt (Chobani) | 6 oz |
| Egg whites | 2 large |
| Vanilla extract | 1 tsp |
| Food coloring | Optional |
| White chocolate | 48 oz |
Adjust oven rack to the middle position and heat oven to 350 degrees, lightly coat the inside of the mold with non stick cooking spray.
In a medium bowl mix cake mix, egg whites, water and yogurt with hand mixer, starting on low, then increasing to medium speed until well blended, about 2 minutes. You can color the batter by dividing and color with different food colorings in separate bowls.
Place a baking sheet below the silicone cake mold, using the half without holes, fill them to the top, gently secure the top half with air holes to the bottom half, bake for 18-25minutes, or until a toothpick comes out clean.
Let cool completely in the holes before removing top , about 45 minutes. (you can cool them in fridge for 20 minutes)
Gently trim the cake to smooth out the seams after removing them from the holes.
Melt a little chocolate and dip one end of the stick into it, then into the cake pop then set it in the fridge for 5 minutes.
Melt dark, milk or white chocolate with 1/2 teaspoons of vegetable oil over a double boiler, then transfer to a narrow deep cup. Dunk the cake pop into the melted chocolate and decorate with sprinkles. Allow them to dry with sticks pushed into a block of styrofoam or card box with holes, in upright position.
Decorate with candy sprinkles or icing, use your imaginations!
加热巧克力的时候温度不要过高，可以用牛奶，植物油或黄油稀释，但是要注意温度不能太低。保证巧克力和油的温度一致。You can add a small amount of oil or milk to thin or add creaminess to it, but do make sure that it is the same temperature as the chocolate. You don’t want to “seize” the chocolate.