Killer Cakes – Issue 84

Posted on Feb 10 2014

skinny valentine's cake ballsWelcome!

It’s almost Valentine’s Day! Are you excited? I’ve always enjoyed this holiday because it gives me a chance to spoil my niece and nephew (Leslie and Lucas) as well as Ben. Most people want a yummy dessert; but they either want ME to make it, or they want it to be easy (that would be my sister Violet).

So here is a simple recipe for cake pops. It just so happens that the recipe has been modified to be lower cal, but please don’t mention that to skinny little Violet! 🙂

Valentine’s Day Cake Balls
48 • Size: 1 cake pop Calories: 102.5 • Fat: 4 g • Carb: 15 g Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g Sodium: 68 mg


  • 16.5 oz package yellow cake mix(or flavor of your choice)
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton colored candy melts (20 oz used total, calculated in n.i)*
  • sprinkles
  • mini cupcake liners

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat
until combined. Place the batter into a pastry bag or large Ziploc bag
with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes
(I rotated the pan after 10 minutes to be sure they baked evenly). Let it
rest 5 minutes before opening the pan.

Place 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 some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo stick into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
Repeat with remaining balls and chocolate. When the chocolate hardens, place into mini cupcake liners and top with sprinkles and drizzle with chocolate if desired.


Makes 48-50 balls.
*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

One response to “Killer Cakes – Issue 84”

  1. Donna says:

    These look so pretty and yummy, too! Definitely worth a try. Thanks for sharing, Daphne! ~ Donna

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