3 Hours 35 Minutes30 People
This recipes yields enough food for an average of 30 portions.
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
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.
Melt 48 ounces confectionery wafers in double boiler or microwave per instructions for Almond Bark Coating.
Melt ½ package of 24-ounce package chips in double boiler; add chips as needed. This variation results in a softer (less crisp) coat.