And then things got even better.
From the looks of it I assumed that these pops would skew more on the “labor intensive” side of things – only to discover, to my delight that they were almost laughably easy to make.
So much so that I’m giving you a “2-for-1” today – as in, 2 recipes right here on this post!
Annie used cupcakes for these pops but I thought that my go-to-never-fails-one-bowl-super-delicious “Wacky Cake” would be perfect. And as I’ve been wanting to share THAT recipe with you for a while now, this was the perfect opportunity.
Never heard of Wacky Cake?
Also called “Crazy Cake”, this recipe dates back to the Depression – when ingredients like butter and eggs were actual luxuries. As a result, cheap, shelf-stable ingredients were used as often as possible – and no more deliciously than in this easy, one-pan cake!
That’s right – ONE PAN. And the only “tool” you need? A fork (and a few ingredients that I’m going to bet you have on-hand right now). As there are no eggs or dairy this is one of those “accidentally vegan” treats that tastes anything but, and also works beautifully with any cup-for-cup gluten-free flour, if your diet requires.
Once the cake is baked and cooled, crumble half of it into your blender, along with the milk of your choosing, and freeze in popsicle molds that have been lined with pretzel chips (yes, you read that correctly). A drizzle of peanut butter and a sprinkling of, well, sprinkles and these pops are good to go!
Feel free to use your favorite chocolate cake recipe – or even storebought cupcakes to make things easier.
courtesy of Kitchen Window Clovers
1/2 baked and cooled “wacky cake”, recipe below (can substitute with 4 1/2 unfrosted chocolate cupcakes OR 1/2 an 8″ x 8″ chocolate cake)
1 1/4 cups milk of your choice (I used almond milk to keep things vegan), plus extra for dipping the pretzels
pretzel chips (gluten-free or regular)
1/4 cup peanut butter
Place a little milk into a shallow bowl. Working with one pretzel at a time, dip into the milk. Slide the pretzels along one side of each mold till you reach the top. Place in the freezer to set – about 10 minutes. This will freeze the pretzels to the molds. You can repeat on the other side if you like.
While pretzels are setting, crumble the cake and place it, along with 1 1/4 cups milk, into a blender. Blend till smooth. Carefully pour into popsicle molds, insert sticks and freeze overnight.
To release the pops, hold molds briefly under hot water. Melt the peanut butter, drizzle over the pops and top with sprinkles. Return to freezer till ready to serve.
1 1/2 cups flour (regular or gluten-free)
3 tablespoons unsweetened cocoa powder
1 cup sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon white vinegar
5 tablespoons vegetable oil
1 cup cold water
Pre-heat oven to 350 degrees. Place dry ingredients in an ungreased 8″ x 8″ baking pan. Mix with a fork to combine; tap pan to level.
Make 3 wells in the mixture – 2 small, 1 medium. Place the vanilla in one small well, the vinegar in the other and the vegetable oil in the medium well. Pour the cold water over and stir with a fork till smooth. Bake for 35 – 40 minutes, or till a toothpick comes out clean. Cool cake in pan on a wire rack.
This delicious recipe brought to you by Sheri Silver