Ingredients
16.5ozyellow cake mix,1 package
6ozGreek yogurt,plain, fat-free, like Chobani
1cupwater
2large egg whites
baking spray
48ozBaker’s white chocolate
mini chocolate chips,for the eyes
Preparation
Preheat the oven to 350 degrees F.
Lightly spray a the cake pop pan with baking spray.
Combine the cake mix, yogurt, water, and egg whites in a large mixing bowl and beat until combined.
Place the batter into a pastry bag or a large zip lock bag with the tip cut off.
Pipe the batter into the prepared cake pop pan.
Bake for 18 minutes, rotating the pan after 10 minutes to bake evenly.
Let the cake pops rest for 5 minutes before opening the pan.
Place the cake balls on a wire rack, then repeat with remaining batter.
Using a scissor, cut the seam off the balls.
Refrigerate the cake balls for 45 minutes.
Melt some of the chocolate in the microwave according to package directions, careful not to over heat the chocolate.
Insert the wooden skewer into the cake ball, then dip the ball in the melted chocolate. Let the excess drip off then place each ball on parchment or wax paper.
Place the remaining chocolate into a piping bag, then drizzle onto the tops of the balls to make a crisscross effect resembling a mummy wrap.
Place the mini chocolate chips over the chocolate for eyes. Set aside to dry.
Serve, and enjoy!
