Chocolate Cherry Push Pops

INGREDIENTS

• Chocolate Cake, baked and cooled in a jelly roll pan so it’s thin (I used Duncan Hines Dark Chocolate Fudge)
• Cherry Frosting:
  • 2 sticks (1 cup) butter, slightly softened
  • 10 oz jar maraschino cherries
  • 4 cups powdered sugar
• 20 empty push pop containers
• Maraschino cherries for garnish

Instructions

1.  Prepare frosting:  In the bowl of a mixer, beat butter and 4 tablespoons maraschino cherry juice from the jar of cherries until semi-combined.  With the mixer on low, slowly add powdered sugar until it is just mixed in.  Increase speed to high and beat for about a minute until fluffy.

2.  Cut chocolate cake into small circles  (I use an empty push pop so the cake is the exact right size).  Layer the cake and frosting in the push pops (you can either use a piping bag or a small spoon to do this).

3.  Top push pops with a maraschino cherry, if desired.

Notes:

You can buy empty push pops HERE.