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
- 1 bag white chocolate baking chips
Instructions for Cake Balls
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.
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.
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.
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.
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.
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.
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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