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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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These freeze REALLY well. I like to make them a month or so before Christmas so if an unexpected party comes up or I need a last minute gift, they are ready to go. They also ship really well. Ingredients:
1 (18 ounce) package duncan hines moist deluxe butter recipe fudge cake mix |
1 cup pecans or 1 cup walnuts, finely chopped |
1 tablespoon rum (or more!) or 1 tablespoon rum extract (or more!) |
2 cups confectioners' sugar, sifted |
1/4 cup unsweetened cocoa |
pecans or walnuts, finely chopped |
Directions:
1. Preheat oven to 375°F Grease and flour 13x9x2 inch pan.
2. Prepare, bake and cool cake following package directions.
3. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.
4. Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.
5. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
6. Tip: you can also roll them in coconut.
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