Although the recipe may look a touch complicated, it couldn’t be simpler. The key is to have cake crumbs ready to go. I thawed cake slices from my freezer and pulsed them in the food processor. You can also use a white or chocolate cake. Either would work well. Other than that, you can alter the booze you use, although after making a few batches, I like them better with a strong booze (high alcohol content). If you prefer a milder booziness to them, use any ol’ rum you like (preferably a darker rum). Let me know if any questions arise with this recipe.
Curated from Chocolate-Dipped Rum Balls | Julie’s Kitchenette
Loved this recipe that I recently stumbled across and can’t wait to give it a try. Not only is it easily adaptable to vegan diets, by using a gluten-free cake mix one can also remove that allergen. Definitely a great use for stale and/or frozen cake that one may be reluctant to simply throw out!