Balls, cake balls that is.

Everyone loves balls. And if you don’t you’re lying. Maybe if you weren’t such a slut, people would like you, you’re welcome. ANNNYWAY, here’s a few really quick and simple recipes I got from Iowa Girl Eats and SkinnyTaste they’re super easy (I did it therefore so can you) and they taste so fucking good. I mean it is basically winter so its okay to indulge. (At least thats what I tell myself) okay so I made two kinds. Red Velvet and Skinny Cake Balls and here are the recipes.

RED VELVET (Pictured above)


  • 1 box red velvet cake mix (plus ingredients required on back of box)
  • 16oz Baker’s Semi-Sweet Chocolate
6oz Baker’s White
  • Chocolate
colored sprinkles (optional)

For the cream cheese frosting (could use store-bought):

  • 1/4 cup butter, softened to room temperature
  • 4oz 1/3-less fat cream cheese, softened to room temperature
  • 1/2 teaspoon vanilla
1 cup powdered sugar


  • Bake red velvet cake according to package directions. Let cool completely then crumble into a very large bowl. In a separate large bowl, cream together butter and cream cheese until smooth. Add vanilla then beat until combined. Add powdered sugar, 1/2 cup at a time, then beat until combined. Incorporate half the cream cheese frosting into the cake crumbles, then add more frosting until the cake crumbles just come together.
  • Scoop by the Tablespoon then roll into balls and place on a wax paper lined baking sheet. Repeat with remaining cake then refrigerate for 1-2 hours.
  • Melt semi-sweet chocolate in a microwave-safe bowl in 30-second increments, stirring between increments, until smooth. Dip cake balls in chocolate using two forks, then place back on wax paper. Melt white chocolate in 20-second increments, stirring between increments, then use a spoon to drizzle over cake balls. Sprinkle with colored sprinkles, if desired, then refrigerate until chocolate is hardened. Serve cold or at room temperature.



  • 16.5 oz package yellow cake mix
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • baking spray
  • 48 oz Baker’s white chocolate (20 oz calculated in n.i)*
  • semi sweet chocolate chips for drizzle
  • 1 wooden skewer


  • Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
  • Combine the cake mix, yogurt, 1 cup water and egg whites in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
  • Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
  • Place the cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
  • Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
  • Melt some of the chocolate in the microwave according to package directions, careful not to over heat the chocolate. If it’s too thick add a drop of oil to thin out. Use the wooden skewer and insert into the cake ball, then dip in melted chocolate. Let the excess drip off then place each ball on parchment or wax paper.
  • Melt semi sweet chocolate just like the white and put it into a piping bag and drizzle onto the tops of the balls.

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