Chocolate Peppermint Protein Cake Balls Recipe by PRTCL Products USA
(Makes approximately 40 cake balls)
The easiest and cutest holiday treat for the whole family!
Ingredients & Tools
- 1 Box Chocolate Cake Mix
- 4 scoops Dark Chocolate Essential
- 1 Container Chocolate Frosting
- 12 large candy canes
- 1 9"x13" pan
- 2 Baking Sheets
- Wax Paper or Parchment Paper
- 1 Large Bowl
Optional
- 1 bag white chocolate baking chips
Instructions for Cake Balls
Step 1:
Use PRTCL scoop to remove 4 scoops of cake mix from box. Replace with 4 scoops of ESSENTIAL Dark Chocolate Whey Protein Powder. Now, mix and bake cake according to instructions on the cake box. To test if the cake is finished, insert a knife or toothpick into the center of the cake. If it comes out clean, the cake is finished.
Step 2:
Remove cake from oven and leave to cool completely. While cake is cooling, remove candy canes from packaging and place into a large Ziploc bag and remove air from bag. Take your large bowl, or a kitchen mallet, and smash the candy canes into very small pieces.
Step 3:
Once completely cooled, begin to crumble the cake. You can cut the cake into sections then crumble into a bowl, or use a fork to crumble the cake then place into a bowl.
Step 4:
Add 1/2 of your candy cane pieces to the icing and stir in. Then put icing into the cooled, crumbled cake and mx until combined.
Step 5:
Place parchment paper on 2 baking sheets. Using a tablespoon, scoop 1 heaped tablespoon and mold into a ball with your hands. Place molded cake ball into Ziplox bag with remaining candy cane pieces and coat outside. Place candy cane coated cake ball onto baking sheet.
Step 6:
For more, melt 1 bag of white baking chocolate chips over a water bath, place each ball on a toothpick or fork, and dip until coated. Then drizzle with candy cane pieces and place on parchment paper.
Step 7:
Once all cake balls have been placed on the baking sheets, place the baking sheets in the fridge to cool and set for 2 hours.
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