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.
Preparation Time
40 mins
Cooking Time
45 mins
Total Time
1 hr 25 mins
Calories
135 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 4
Crumble cake while warm into a large bowl. Stir in frosting until well blended.
Step 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.
Step 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.
