Holiday Cake Bon Bons (reduced calorie recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 37
- Amount Per Serving
- Calories: 72.2
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 21.5 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.8 g
- Protein: 0.2 g
View full nutritional breakdown of Holiday Cake Bon Bons (reduced calorie recipe) calories by ingredient
Introduction
I'm taking a traditional recipe and cutting some excess calories. I'm using a sugar free frosting and a diet soda to make the cake. I'm taking a traditional recipe and cutting some excess calories. I'm using a sugar free frosting and a diet soda to make the cake.Number of Servings: 37
Ingredients
-
1 box chocolate cake mix (I used Betty Crocker triple chocolate fudge)
1 can diet soda
1/2 container vanilla sugar free frosting
15 tbsp vanilla candy coating, or 6 squares chocolate bark coating (You could make half with vanilla and half with the chocolate)
Directions
Put the cake mix in a bowl and add the diet soda. Mix together and place in a 13x9 pan. Cook according to the directions on the box.
Allow the cake to cool for at least 15 minutes after cooking. In a large bowl crumble the warm cake and stir in frosting until well blended. Refrigerate 1-2hours or until firm enough to take shape.
Drop mixture by teaspoonfuls onto a cookie sheet and shape into balls. Freeze for 30 minutes.
Line another cookie sheet with foil. In a 1-quart microwavable bowl microwave candy coating on high for 90 seconds and stir. Continue microwaving and stirring in 15 sec intervals until melted and smooth. Remove 1/3 of the balls from the freezer. Use 2 forks and dip and roll each ball in the coating. Place on a foil covered cookie sheet and decorate as desired. Refrigerate the cake balls about 10 minutes or until coating is set. Melt remaining coating and dip the rest of the balls. Serve at room temperature and store in an air tight container.
Serving Size: 2 bon bons, 37 servings total
Number of Servings: 37
Recipe submitted by SparkPeople user JERANDELIS.
Allow the cake to cool for at least 15 minutes after cooking. In a large bowl crumble the warm cake and stir in frosting until well blended. Refrigerate 1-2hours or until firm enough to take shape.
Drop mixture by teaspoonfuls onto a cookie sheet and shape into balls. Freeze for 30 minutes.
Line another cookie sheet with foil. In a 1-quart microwavable bowl microwave candy coating on high for 90 seconds and stir. Continue microwaving and stirring in 15 sec intervals until melted and smooth. Remove 1/3 of the balls from the freezer. Use 2 forks and dip and roll each ball in the coating. Place on a foil covered cookie sheet and decorate as desired. Refrigerate the cake balls about 10 minutes or until coating is set. Melt remaining coating and dip the rest of the balls. Serve at room temperature and store in an air tight container.
Serving Size: 2 bon bons, 37 servings total
Number of Servings: 37
Recipe submitted by SparkPeople user JERANDELIS.