Last week was a big week in terms of baking opportunities. With book club on Wednesday and a co-worker’s birthday on Thursday it was time to test out a new, fun recipe. I wanted to bake something pretty and yummy, but more importantly I wanted to bake ONE thing that would work for both occasions.
I’m a huge cake ball fan, and figured this would be the perfect solution! Anybody who has made cake balls knows that they can be quite a process, and knowing that I needed to do my baking on a work night I was not super-excited. Then I came across this recipe for an alternate version that was not only a little less complicated, but also a little healthier. And honestly, they tasted just as great!
Adapted from Big Girls Small Kitchen
Makes about 50
- One box yellow cake mix
- 8 ounces low fat cream cheese, softened
- 1/2 cup rainbow sprinkles
- 2 large egg whites
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Bake cake according to recipe on the back of the box. I a 13×9″ baking pan.
- Once cake is out of the oven and cool, crumble it with your fingers. Pour crumbs into large bowl.
- Stir in cream cheese and 1/4 cup of sprinkles. Use your fingers to combine with cake crumbs (this is a little messy, but also kind of fun). Make sure cake, cream cheese and sprinkles are very well mixed.
- Form mixture into small balls – approximately 1″ in diameter. Place balls at the bottom of cake pan or on baking sheet.
- Once all balls are formed, make frosting by combining egg whites, confectioners’ sugar and vanilla extract. Stir quickly for approximately 2 minutes. If frosting makes small ribbons when fork is lifted, it is finished.
- Use spoon to drizzle frosting over cake balls. Drop the remainder of the sprinkles on top.
- Let cake balls sit for 30 minutes to an hour, until frosting is hard and shiny.