Elsie's Eggnog Cake Balls

Bake the cake according to package instructions, substituting 1 cup Borden Eggnog 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.