Ingredients
Equipment
Method
Cooking Instructions
- In a large mixing bowl, combine the yellow cake mix, Greek yogurt, water, and egg whites. Whisk until the mixture is smooth and well combined.
- Preheat your oven to 350°F (175°C). Spray a baking dish with baking spray, then pour in the batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Once the cake is cool, crumble it into a large bowl and roll into small balls, about the size of a tablespoon. Place on a cookie sheet lined with parchment paper and freeze for about 30 minutes.
- Melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
- Using a wooden skewer, dip each chilled cake ball into the melted white chocolate and place back on the parchment-lined sheet.
- Before the chocolate hardens, place two mini chocolate chips on each cake ball for eyes.
- Allow the chocolate coating to harden completely at room temperature, or refrigerate for about 15 minutes to speed up the process.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- Freeze uncoated cake balls for up to three months, thaw in the fridge before coating.
- For a dairy-free option, substitute almond or coconut yogurt.