Cake balls are one of my favorite ways to give my normally healthy diet the finger. They’re what would happen if cake, brownies, and a chocolate bar had a baby… If three (inanimate) beings could procreate, I mean.
Sometimes, though, I want it all. I want the happiness I get from hybrid chocolate treats and I want to be slender. So on the 734,855th day, The Slender Student created slender double chocolate cake balls.
Of course, I’m not the first blogger who has tried to lessen the impact of the cake ball calorie bomb. But many of the other recipe makeovers use a cake pop pan (which eliminates the need to mash up the cake with frosting and, like, who wants that), or are fake balls made with ingredients like almond bark, or cashews, or dates (what?!).
I, on the other hand, am not fooling around. This is the real deal. Cheap cake mix that’s undoubtedly more delicious than any cake made from scratch, my slender cream cheese frosting, and chocolate chips. Ka-boom.
Slender Double Chocolate Cake Balls
Makes: 28 servings | Calories per serving: 108
Fat: 3.0 g (Sat Fat: 1.8 g) | Carbohydrate: 18.4 g | Fiber: 0.4 g| Protein: 2.1 g
1 box of chocolate cake mix (I used Betty Crocker Super Moist Triple Chocolate Fudge)
1 12 oz can of diet root beer
1 8 oz package of fat free cream cheese
1/2 C fat free plain Greek yogurt (I like Fage 0%)
1/4 C granulated Splenda
1/2 T vanilla extract
1 C chocolate chips
1. To prepare the cake, combine the dry cake mix with the can of diet root beer and whisk until smooth. Bake according to the directions on the box, but keep in mind that the cooking time might be slightly less. For example, I baked mine in a cupcake tin at 325° for 10-12 minutes.
2. While the cupcakes are baking, mix together the cream cheese, Greek yogurt, Splenda, and vanilla extract with a whisk or electric mixer until completely smooth. Refrigerate.
3. When the cake is done baking, cool completely. Then using your hands, crumble it into a large mixing bowl.
4. To the cake crumbles, add in your refrigerated cream cheese frosting and mix until the icing is incorporated throughout.
5. Using your hands or a cookie dough scoop, roll out 28 cake balls on to a cookie sheet lined with wax paper. Refrigerate or freeze for until the cake balls have firmed, about 30 minutes to an hour.
6. After the cake balls are done in the fridge, put the chocolate chips in a microwave safe bowl and microwave until melted, stopping to stir the chocolate chips every 30 seconds. Be careful not to burn the chocolate.
7. Dip the bottom of each cake ball in the melted chocolate and place it back on to the cookie sheet covered with wax paper. Then using a spoon, drizzle the remaining melted chocolate over the cake balls. Refrigerate again until the chocolate has hardened.
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