These scrumptious Eggnog Cake Balls are a perfect little treat that can be made up to a week ahead of time. They are sure to be a hit at your next holiday party!
Keyword: cake balls
Servings: 50cake balls
16ouncebox Pound Cake mix
2/3cupeggnog(or whole milk)
1/4cupunsalted butter, softened
2tablespoonsrum(or 2 teaspoons rum extract)
16ouncecontainer whipped vanilla frosting(you won't use all of it)
48ouncesvanilla or chocolate candy coating, or 24 ounces of each
Morton Coarse Sea Salt
Preheat oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang on 2 sides.
In a large bowl, beat pound cake mix, eggnog, butter, eggs, rum, and nutmeg together with an electric mixer until blended. Pour into the prepared loaf pan.
Bake for 55-60 minutes or until a long wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.
Crumble the cake into a large bowl, making sure no large chunks remain. Add up to three-quarters of the container of frosting to the bowl (you will not need the remaining frosting or the cake balls will be too moist. Save it in the refrigerator for a later use.) Mix to combine with the back of a wooden spoon or fork.
Scoop tablespoons of the mixture, gently knead with your hands until it stays together; form into 1-inch balls. Transfer to a parchment lined baking sheet; cover with plastic wrap and place in refrigerator for several hours (preferably overnight), until firm.
Place candy coating in a deep microwave-safe bowl and microwave according to package directions, until melted and smooth. (If it’s too thick, gradually stir in 1/2 tablespoon of shortening at a time until the mixture is fluid for easy dipping, only if necessary.)
Poke a metal skewer into the center of the chilled balls and dunk in the melted chocolate, allowing any excess to run off. (Alternatively, you can use a fork to dunk and a spoon to coat.) Place back on the parchment-lined baking sheet and sprinkle with a few granules of Morton Coarse Sea Salt (you want to do this before the coating dries.) Repeat with all the cake balls.
Place in the refrigerator for 30 minutes until set.
You can store undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then dip in the melted chocolate.
Once dipped and completely dried, they can be left out at room temperature for up to 4 days, 2 weeks in the refrigerator in an airtight container, or up to 6 weeks in the freezer in freezer-safe resealable plastic bags. Thaw overnight in the refrigerator.