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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 3 |
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Still very versatile and heavily addictive, this recipe was made healthier by using organic cake mix, and bittersweet chocolate and shortening instead of chocolate flavored confectioners coating. Ingredients:
1 (18.25 ounce) package natural cake mix |
2 large eggs |
1 cup low-fat milk |
1 teaspoon vanilla extract |
1 (16 ounce) package chocolate frosting |
3 ounces chopped semisweet chocolate |
1 tablespoon natural shortening |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch cake pan or two 8-inch round cake pans.
2. Place cake mix in a large mixing bowl. Add eggs, milk, and vanilla extract and beat with an electric mixer on low speed for 1 minute. Increase speed to medium-high and beat for 2 more minutes, scraping sides of bowl as needed. Transfer batter to cake pan.
3. Bake in preheated oven until a toothpick inserted into center of cake comes out clean; 40 to 50 minutes for a 9x13-inch cake pan, or 25 to 35 minutes for 8-inch cake pans. Allow cake to cool for 10 minutes.
4. Crumble cake while warm into a large bowl. Stir in frosting until well blended.
5. Melt chopped chocolate and shortening in a glass bowl in the microwave, on medium heat, until melted, about 1 minute. Alternatively, melt chopped chocolate and shortening in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
6. Form balls of the chocolate cake mixture using a melon baller or small scoop. Dip balls in warm chocolate mixture, using a toothpick or fork to hold them. Place on waxed paper to cool.
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