How To Make Mummy Cake Balls
Make your Halloween parties extra spooky with these delicious mummy cake balls! It’s loaded with creamy yogurt and more for a lighter sweet treat.
Serves:
Ingredients
- 16.5ozyellow cake mix,1 package
- 6ozGreek yogurt,plain, fat-free, like Chobani
- 1cupwater
- 2large egg whites
- baking spray
- 48ozBaker’s white chocolate
- mini chocolate chips,for the eyes
Instructions
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Preheat the oven to 350 degrees F.
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Lightly spray a the cake pop pan with baking spray.
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Combine the cake mix, yogurt, water, and egg whites in a large mixing bowl and beat until combined.
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Place the batter into a pastry bag or a large zip lock bag with the tip cut off.
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Pipe the batter into the prepared cake pop pan.
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Bake for 18 minutes, rotating the pan after 10 minutes to bake evenly.
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Let the cake pops rest for 5 minutes before opening the pan.
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Place the cake balls on a wire rack, then repeat with remaining batter.
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Using a scissor, cut the seam off the balls.
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Refrigerate the cake balls for 45 minutes.
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Melt some of the chocolate in the microwave according to package directions, careful not to over heat the chocolate.
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Insert the wooden skewer into the cake ball, then dip the ball in the melted chocolate. Let the excess drip off then place each ball on parchment or wax paper.
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Place the remaining chocolate into a piping bag, then drizzle onto the tops of the balls to make a crisscross effect resembling a mummy wrap.
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Place the mini chocolate chips over the chocolate for eyes. Set aside to dry.
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Serve, and enjoy!
Nutrition
- Calories: 193.05kcal
- Fat: 9.63g
- Saturated Fat: 5.78g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.65g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 24.90g
- Fiber: 0.17g
- Sugar: 21.07g
- Protein: 2.43g
- Cholesterol: 6.42mg
- Sodium: 100.59mg
- Calcium: 79.58mg
- Potassium: 87.90mg
- Iron: 0.27mg
- Vitamin A: 2.55µg
- Vitamin C: 0.14mg
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