Eggnog Cake Balls

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Morton coarse sea salt
  • 1/2 tsp Nutmeg
  • 1 box Pound cake mix
  • 1 tbsp Shortening
  • 1 container Vanilla frosting, prepared whipped
  • 48 oz Vanilla or chocolate candy coating

• Dairy

  • 1/2 stick Butter, unsalted

• Beer, Wine & Liquor

  • 2/3 cup Eggnog
  • 2 tbsp Rum

Found on bellyfull.net

Description

Ingredients

• • 1 box (16 ounce) pound cake mix
• • 2/3 cup eggnog (or whole milk)
• • 1/2 stick (1/4 cup) unsalted butter, softened
• • 2 large eggs
• • 2 tablespoons rum (or 2 teaspoons rum extract)
• • 1/2 teaspoon nutmeg
• • 1 container (16 ounce) prepared whipped vanilla frosting
• • 48 ounces vanilla or chocolate candy coating, or 24 ounces of each
• • 1-2 tablespoons shortening
• • Morton Coarse Sea Salt

Directions

• 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.)
• 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.