Elsie's Eggnog Cake Balls

Elsie's Egg Nog Cake Balls

The holidays just aren't the same without Elsie’s Egg Nog Cake Balls. We know from experience.

Servings

30

Prep

3 hrs 10 min

Cook Time

25 min

Ingredients

  • 1 (18.25 ounce) yellow cake mix, plus ingredients required per instructions, except water
  • 1 cup Borden Egg Nog
  • ½ to 1 teaspoon rum extract (optional)
  • 1 (16 ounce) can prepared buttercream frosting
  • Almond Bark Coating or White or Chocolate Confectionery Wafer Coating, or 24-ounce package semi-sweet chocolate chips
  • Grated nutmeg or your choice of holiday-colored sprinkles

Instructions

Bake the cake according to package instructions, substituting 1 cup Borden Egg Nog for 1 cup of the water called for in the instructions, and adding rum extract, if desired. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, utilizing ½ to ¾ can of frosting, according to taste. Chill the mixture for at least two hours. Using a melon baller or your hands, form the mixture into 1 and ½-inch balls. Place the balls on wax paper; freeze at least six hours. Working in small batches, remove the balls from the freezer and dip the balls into warm melted Almond Bark Coating, Confectionery Coating or melted chocolate chips, using candy forks or toothpicks to manipulate the balls. Place the balls on wax paper. Add decoration and allow to harden. Makes: approximately 30 cake balls. 

Almond Bark Coating:

In a double boiler, melt one 20-ounce package vanilla- or chocolate-flavored almond bark, stirring constantly; alternatively, in a tall sided narrow container, microwave almond bark for 45 seconds; continue to heat in 15 second intervals, stirring in between until melted; be careful not to scorch. Stir in 1 teaspoon vegetable oil. If desired, stir in oil-based candy coloring to vanilla flavor, one drop at a time, until reaching desired color.

Confectionery Coating:

Melt 48 ounces confectionery wafers in double boiler or microwave per instructions for Almond Bark Coating.

Chocolate Chips:

Melt ½ package of 24-ounce package chips in double boiler; add chips as needed. This variation results in a softer (less crisp) coat. 

Nutrition Facts

Weight g

Calories 0
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A — Vitamin C —
Calcium — Iron —
Egg Nog-Quart

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