Confetti Cake and Ice Cream Pops Recipe

by Stephanie K. Chan

Ingredients

2 ¼ cups confetti cake mix from a two-layer (15.25 oz.) box*
1 tablespoon rainbow sprinkles
⅓ cup vegetable oil
2 egg whites
1 pint mango sorbet, softened in the refrigerator 30 minutes
1 pint raspberry sorbet, softened in the refrigerator 30 minutes
Sweetened whipped cream (optional)

Directions

Step 1

Preheat oven to 350°F. Line a 15x10x1-inch-inch baking pan with parchment paper. Lightly coat paper with nonstick cooking spray.
Step 2

In a medium bowl beat together cake mix, sprinkles, 2/3 cup water, oil, and egg whites with a mixer on medium 2 minutes. Pour batter into prepared pan and spread carefully into a thin, even layer.
Step 3

Bake 10 to 13 minutes or until the center of cake springs back when lightly pressed and a toothpick inserted into center comes out clean.
Step 4

Cool in pan on a wire rack 10 minutes. Place a clean kitchen towel over top of cake and flip upside down onto rack. Peel off parchment; cool completely.
Step 5

Line a 9×5-inch loaf pan or 9 1/2 x 4 1/2-inch Pullman pan with plastic wrap. Cut three rectangles from cake**. Lay one rectangle in bottom of lined pan. Using a small ice cream scoop, scoop half of each sorbet onto cake. Swirl and smooth; top with a second cake layer. Repeat with remaining sorbet and cake piece. Cover with plastic wrap. Cut 16 small slits (two rows of eight) evenly spaced across plastic wrap. Insert a freezer pop stick into each slit, working the stick through all layers. Freeze 4 hours or until firm. Remove from pan. Using a serrated knife, cut loaf into 16 pops. If you like, decorate with whipped cream and additional rainbow sprinkles.

*

To use remaining cake mix for cupcakes, preheat oven to 350°F. In a medium bowl combine remaining dry cake mix, 2 egg yolks, 1/3 cup water, and 2 Tbsp. vegetable oil. Mix well. Spoon batter into six lined 2-1/2 inch cupcake cups. Bake 12 to 15 minutes.

**

Place a loaf or Pullman pan on cake and use as a guide to cut around bottom to make three rectangles. For loaf pan, flip pan over to cut wider layer for top rectangle.

Nutrition Facts

Per Serving:

185 calories; fat 6g; saturated fat 1g; carbohydrates 31g; mono fat 1g; poly fat 3g; insoluble fiber 1g; sugars 24g; protein 1g; vitamin a 250IU; vitamin c 2.2mg; sodium 114mg; potassium 7mg; calcium 33mg.