rum cake truffles

★★★★★ 1 Review
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By Wendy Hallmark
from Houston, TX

This is my "go-to" holiday candy recipe. These truffles are so easy, but look like they came from a premiere candy maker! My mother always made rum cake for Christmas. This truffle recipe keeps those warm flavors and transforms them into bite-sized beauties!

★★★★★ 1 Review
serves 4 dozen
prep time 1 Hr
cook time 1 Hr

Ingredients For rum cake truffles

  • 1 box
    yellow cake mix (and required ingredients for making)
  • 1/2 can
    store-bought buttercream frosting
  • 1 tsp
    rum extract
  • 1/4 c
    butter, melted
  • 3/4 c
    light corn syrup
  • 1/2 c
    golden rum
  • 14 oz
    milk chocolate dipping chocolate or bark
  • 1/4 c
    finely chopped pecans
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How To Make rum cake truffles

  • 1
    Prepare cake according to directions and let cool.
  • 2
    In a large bowl, crumble cake and set aside. In a small bowl, mix butter, corn syrup and rum and set aside. In another small bowl, mix frosting and rum extract. Fold rum mixture into crumbled cake, then fold in frosting mixture. Place in refrigerator for 30 minutes.
  • 3
    Roll cake mixture into 1-inch balls. Place in freezer for 20 minutes, or in refrigerator for 1 hour.
  • 4
    Dip balls into melted milk chocolate bark to coat. While wet, decorate with chopped pecans (note: alternatively, you can drizzle with white chocolate and eliminate the nuts). Place in refrigerator for 20 minutes to set. Store in airtight container for one week. Makes approximately 4 dozen.
  • 5
    Unauthorized alterations or amendments to this recipe without express permission from Wendy Hallmark is strictly prohibited.
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