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Eggnog Cake Balls

Rich cake balls infused with eggnog and rum, coated in chocolate and finished with sea salt. An irresistible holiday treat.

Ingredients

Scale
  • 16 ounce box pound cake mix.
  • 2/3 cup eggnog.
  • 1/4 cup unsalted butter, softened.
  • 2 large eggs.
  • 2 tablespoons rum (or 2 teaspoons extract).
  • 1/2 teaspoon nutmeg.
  • 16 ounce container whipped vanilla frosting.
  • 48 ounces vanilla or chocolate candy coating.
  • Sea salt for topping.

Instructions

  1. Preheat oven to 350°F, line 9×5 loaf pan.
  2. Beat cake mix, eggnog, butter, eggs, rum, nutmeg.
  3. Bake 55-60 minutes until done.
  4. Cool completely, then crumble cake.
  5. Mix with partial container of frosting.
  6. Form 1-inch balls, chill several hours.
  7. Melt coating, dip balls to cover.
  8. Top with sea salt before set.
  9. Chill 30 minutes until firm.

Notes

Chill overnight for best results.
Don’t use all the frosting.
Work quickly when coating.
Can use rum extract instead.

  • Author: Chef Stella

Nutrition

  • Calories: 238
  • Fat: 11 g
  • Carbohydrates: 31 g
  • Protein: 1 g