Egg Nog Cake Bites
from Wendy Paul’s book 101 Gourmet Cake Bites for All Occasions. Order now!
1 box yellow cake mix
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.
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
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.