So when it snows I get bored and hungry. I’m fat what else do you expect? Anyway, I was at target getting eggs when it hit me, RED VELVET CAKE BALLS. Like any fat ass, I stormed over to the cake isle to get the box to make it. Then my craft side came out, what if I could make these skinny. I did, they turned out amazing. Duh. (Its me and you’re welcome). I made them exactly like I made the other skinny cake balls, except I filled them with cream cheese frosting. *insert purple devil head emoji*
- 16.5 oz package red velvet cake mix (any brand)
- 6 oz plain fat-free Greek yogurt
- 1 cup water
- 2 large egg whites
- 48 oz Baker’s white chocolate (20 oz calculated in n.i)*
- Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
- Combine the cake mix, yogurt, 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. 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 the chocolate over a double boiler, its more work but the chocolate won’t have a burnt taste. 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.