Ingredients:
- Cake mix
- 12 oz of Toffuti cream cheese (or your favorite low-fat cream cheese) - this is approximately a tub and a half of cream cheese
- 1 cup of brown sugar (or confectioners sugar if your not counting calories)
- 8 oz of semi-sweet or dark chocolate (try baking chocolate, such as the Ghirardelli baking bar)
- Lollipop sticks
- Large Styrofoam square (or multiple pieces)
- Large cookie sheet with wax paper
Instructions:- Bake the cake (using the mix), let the cake cool and refrigerate for at least 2-3 hours
- Use a mixer to blend the cream cheese and sugar. Refrigerate for at least 2-3 hours
- Crumble the cake and mix in the cream cheese mix
- You should be able to make a ball shape with the mixture - if not, add in more cream cheese
- Stick the balls of cake mixture on a cookie sheet, stick in the lollipop sticks
- Let cake balls chill - if you plan to make them right away, stick them in the freezer for an hour or so
- Heat the chocolate in a double boiler setup - try high heat first, and reduce to low-medium heat within 7-10 minutes (TIP: You can also use this technique for chocolate dipped strawberries - see the picture to the right)
- Quickly dip and swirl the cake balls in the mixture - swirl away any excess chocolate, and stick in the styrofoam to dry (and drip)
- Be sure to decorate with sprinkles, eyes, etc. while the cake balls are still wet
- For other extensive decorations, let the cake balls dry first and then decorate with frosting or fondant
- Enjoy!
- If you are presenting these as a gift, consider covering them with treat wrappers (Walmart and Target carry them - try the Wilton brand) and using a ribbon to tie them
No comments:
Post a Comment