December 5, 2010 by Flora Dawn
I recently posted how I made Pumpkin Cake Balls. In fact, they were so good that I decided to give some more flavors a try.
Being the Holiday Season, what better flavor than eggnog? I started with a Bob’s Red Mill Vanilla Cake Mix and played with the ingredients a little. The result, a delicious Easy Eggnog Cake perfect for the Holidays. If you have never made cake balls, they are super simple, really involving only a few easy steps.
They last for a couple of day in the refrigerator, staying nice and moist. In fact we think they taste better the day after they are made. I have also successfully frozen them for several days, making them a great make-ahead treat.
Eggnog Cake Balls
I think white chocolate would be great here for the coating; almond bark or a candy coating would also work really well and can typically be purchased at grocery stores this time or year or at a craft store. The candy coating comes in variety of colors, making them fun for the holidays as well. But read labels, I am not sure they are all gf.
- one Easy Eggnog Cake, cooled
- 1 tub frosting (cream cheese or vanilla would be good choices. Frosting is typically gf, but read the labels)
- 1 package chocolate chips
- 2 TB shortening or oil
- In a large bowl, crumble the cake. I just used a wooden spoon (you could probably throw it in your food processor or use a hand mixer if desired).
- Add half of the tub of frosting adding more as needed; you’ll probably use 3/4 of the can, but I have found it’s better to be conservative and add more slowly. Do not add the entire can, of you’ll have a gooey, although tasty, mess. Stir until it is moist and well combined.
- Roll into balls (I get about 36).
- In a microwave safe bowl, combine chocolate chips and shortening, microwave in 30 second interval, stirring as needed, until melted and smooth.
- Dip cake balls into chocolate, and using a slotted spoon, fork, or one of those Easter egg dye dippers (some people prefer to use a toothpick, but this never works for me) coat the cake ball entirely in chocolate and allow to set on a foil or parchment-lined baking sheet. (Dipped cake balls can be placed in the freezer or refrigerator to speed up the chocolate setting).