Red Velvet Cake Balls
There is a beautiful dessert shop here in San Francisco called Sift. If you have ever been there before then you know their curls, or chocolate covered cake balls, are to die for! They are just like little bites of heaven! Loving red velvet cake, of course the red velvet cake cruffle became my addiction. A day never passed where I couldn't help finding myself walking into the shop if I ever was in the area.
Naturally, after a few of these trips you become very aware of how many calories you are consuming and are determined to break habit! The only way I would be able to do that is recreate the comfort of a red velvet cake ball in my own home. If you have seen any of my other low calorie desserts, the secret is always in the cool whip, it creates a great fluffy texture and replaces all the calories loaded in the oil and butters! These cake balls are moist, rich in flavor, and great bite size snacks when you find yourself having a sweet craving!
Red Velvet Cake Balls
Cook Time: Approx. 55 min | Servings: 35 cake balls | Calories per serving: ~83 cals
1 box of duncan hines red velvet cake mix
1 tub of cool whip lite (separated into 2 cups and 1 cup)
10 tbsp white chocolate morsels
1 cup water
Pam cooking spray
Preheat oven to 350 degrees. Prepare a cake pan by spraying with pam cooking spray being sure to coat all sides.
Combine the cake mix, 2 cups of cool whip lite, and 1 cup water in a mixing bowl. Mix on high speed until ingredients are throughly mixed. Pour the mixture into the cake pan and bake for 30 minutes or until a toothpick comes out clean. Remove for the oven and let cool completely.
Meanwhile prepare a baking sheet lined with parchment paper.
Dump the cooled cake into a bowl and crumble into pieces. Add the remaining cup of cool whip lite and mix until moist and able to form tiny cake balls. Using a spoon or a melon baller create the cake balls and line them on the baking sheet with parchment paper. Repeat until all cake mix is used, should yield about 30 balls.
Place back in the oven and bake a second time, for about 5 minutes. Remove from the oven and let cool completely.
While the cake balls are cooling prepare the chocolate. Melt the white chocolate morsels in a bowl, using 30 second intervals in the microwave, stirring in between. Be careful not to over heat the chocolate.
Once the chocolate is melted using a zip lock baggie or piping back drizzle the chocolate over the cake balls. Place them in the fridge for at least 30 minutes to solidify the chocolate. Serve and enjoy!