Cannabis Infused Cake Pops

Cannabis Cake Pops

1 box Betty Crocker vanilla cake mix
1 c. milk
1/3 c. cannabis butter
3 eggs
3 tbsp. Betty Crocker cream cheese frosting
1 tbsp. coconut oil
2 pkgs. white chocolate chips
Rainbow sprinkles

First melt the cannabis butter then combine with box of cake mix, milk, and eggs in a bowl and beat with
an electric mixer for 2 minutes. Dump into a greased cake pan and bake at 350°F for 30 minutes or until
tooth pick inserted in center comes out clean. Let cake cool then use your hands to break it up, you
want it to have a crumb consistency. Add cream cheese frosting and mix until combined. It should hold
the shape of a ball if pressed together. If it is too crumbly, add a bit more frosting. Take 1 tablespoon of
cake mixture and roll it into a ball, repeat until all of the cake mixture is in balls and set aside.
Melt ¼ c. of white chocolate chips, dip the tip of each candy stick into the melted chocolate and insert
into the bottom of the cake pops. Lay these on a sheet pan lined with parchment paper and freeze for 1
While the cake pops freeze, pop holes in a piece of Styrofoam. This will be used to hold the cake pops
while the chocolate dries.
Before you remove cake pops from freezer, melt remaining chocolate with coconut oil. Dip each cake
pop into the melted chocolate and evenly scatter them with sprinkles. Pop them into the holes in the
Styrofoam and let set, about 30 minutes.