Mummy Cake Pops

By froggyess

Ingredients

• 16.5 oz package yellow cake mix
• 6 oz plain fat-free Greek yogurt (Chobani)
• 1 cup water
• 2 large egg whites
• baking spray
• 48 oz Baker's white chocolate (20 oz calculated in n.i)*
• mini chocolate chips for the eyes
• 1 wooden skewer

Details

Servings 48
Adapted from ziplist.com

Preparation

Step 1

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

Combine the cake mix, yogurt, 1 cup water and egg whites in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock 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 the 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 chocolate in the microwave according to package directions, careful not to over heat the chocolate. If it's too thick add a drop of oil to thin out. Use the wooden skewer and insert into the cake ball, then dip in melted chocolate. Let the excess drip off then place each ball on parchment or wax paper.

Place remaining chocolate into a piping bag and drizzle onto the tops of the balls to make a criss-cross effect to resemble a mummy wrap.

Place the mini chocolate chips over the chocolate for eyes and set aside to dry.