Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 60
Calories from Fat: 30
% Daily Value*
Total Fat: 3.5g 6
Saturated Fat: 1g 4
Cholesterol: 15mg 5
Sodium: 85mg 3
Sugars: 4g
Total Carbohydrate: 7g 2
Dietary Fiber: 0g 0
Protein: 1g
Vitamin A: 0
Vitamin C: 0
Calcium: 2
Iron: 2

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 60
Calories from Fat: 30
% Daily Value*
Total Fat: 3.5g 6%
Saturated Fat: 1g 4%
Cholesterol: 15mg 5%
Sodium: 85mg 3%
Sugars: 4g
Total Carbohydrate: 7g 2%
Dietary Fiber: 0g 0%
Protein: 1g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 2%
Iron: 2%

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 1 package (15.25 ounces) chocolate cake mix
  • 1/2 cup lowfat cream cheese, at room temperature
  • 1/4 cup COFFEE-MATE® Mocha Almond Fudge Flavor Liquid Coffee Creamer

Directions

PREPARE cake mix according to package directions, substituting 1 cup of cool, strong-brewed coffee for the 1 cup water. Bake according to package directions in 13 x 9-inch baking pan. Allow cake to cool completely for about 3 hours or overnight.

PLACE cream cheese and Coffee-mate Mocha Almond Fudge Flavor Liquid in a small bowl and mix until fully blended.

CUT cake into large pieces. Place 3 to 4 pieces of cake at a time in a food processor and process until cake is in fine crumbs; do not overcrowd the food processor. Pour crumbs into a large bowl. Add cream cheese mixture. Use a spoon or your hands to gently but fully incorporate cream cheese mixture into cake crumbs.

ROLL 1 tablespoonful of cake mixture at a time into a ball using your hands. Place cake balls in mini muffin liners. Dust with powdered sugar or powdered sugar mixed with cocoa powder immediately before serving.

Cook’s Tip: Cake balls can be made a day ahead and stored in an airtight container in the refrigerator.