Egg Nog Cake Bites – Wendy Paul

Egg Nog Cake Bites

Egg Nog Cake Bites

from Wendy Paul’s book 101 Gourmet Cake Bites for All Occasions. Order now!

1 box yellow cake mix

3 eggs

1 cup half-and-half

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. rum extract

Mix together cake mix, eggs, half-and-half, cinnamon, nutmeg, and rum

extract. Batter will be thick. Pour into a greased 9×13 baking pan. Bake at 350

degrees for 28″“32 minutes or until cake springs back when lightly touched. Remove

from oven and cool completely. Crumble cake into small, even pieces, placing

crumbs in a large bowl.


1 cup Vanilla Buttercream Frosting (see below)

1 tsp. rum extract or 2 Tbsp. dark rum

With the back of a spoon, mix together cake crumbles with other

ingredients until a thick dough consistency forms. Shape into evenly sized cake bites

and cool 1″“2 hours in the refrigerator, or 20 minutes in the freezer. Dip into

white melting chocolate. Sprinkle with nutmeg if desired.


Vanilla Buttercream

8 Tbsp. (1 stick) butter, room temperature

3 3/4 cups powdered sugar, sifted

3″“4 Tbsp. milk or cream

2 tsp. vanilla extract

place butter in a large mixing bowl. Beat until light and fluffy, about 30

seconds. Stop the mixer before adding the sugar or you will have a large mess to

clean up.

Add sugar, 3 tablespoons milk (or cream), and vanilla extract. Beat frosting,

star ting on slow and increasing your speed until frosting is nice and creamy. Add 1

or more tablespoons of milk (or cream) if frosting is too thick.


from Wendy Paul’s book101 Gourmet Cake Bites for All Occasions.Order now!