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Holiday Babycakes
Recipe by Annessa


1 box chocolate cake mix (reduced sugar)

2 6-oz containers light vanilla yogurt

3 egg whites

2 cups fresh grated zucchini

1 teaspoon ground cinnamon


1.  Heat oven to 350 degrees. Place grated zucchini in a strainer to release excess water. Spray a bundt an with nonstick cooking spray and set aside.

2.  In a medium howl, combine cake mix, yogurt, egg whites, and cinnamon.  Beat mixture on medium for 2 minutes.  Stir in zucchini just until combined.  Scoop out mixture into mini-muffin tins so each is 2/3 full.  Bake for 12 minutes.

3.  Remove and let cool.  Top each Holiday Babycake with a small scoop of Chocolate mousse and a sprinkle of non-fat dry milk so it looks like snow!


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